Duck with green pepper
Instructions
In a saucepan heat the butter and add the thinly sliced onion.
When you become transparent add carrot slices, celery, parsley and thyme.
Cut, duck head, neck and legs.
Is over and out with salt and pepper.
Inside put three green peppercorns, a knob of butter, a pinch of salt.
Bind them with the white kitchen Twine.
Place it in the same tray of vegetables.
Cover and place in a hot oven at 220 degrees for a quarter of an hour.
Baked, wet with wine and place the pan on the stove.
Let it evaporate.
Add the broth, bring to a boil, cover again and put in the oven at 190 degrees for three quarters of an hour.
If too wet dry with more broth.
Remove the duck from the pan.
Pass the cooking sauce, dilute with half a ladleful of boiling water, pour it back into the Pan and let it reduce a bit.
Add the chopped pepper and green pepper.
Put the duck in the Pan and place in oven at 190 degrees for a quarter of an hour.
Cut it into pieces and cover with the sauce.
Accompanying wines: Cabernet franc Lison Pramaggiore "reserve" DOC, DOC Lacrima di Morro, Mandrolisai Rosso DOC.
Ingredients and dosing for 6 persons
- 1 2000 g duck
- 1 glass dry white wine
- 40 g of butter
- 2 cups of broth
- 1 onion
- 1 carrot
- 1 red pepper small
- 1 costa of celery
- Parsley
- Thyme
- 1 tablespoon of green pepper in grains
- Salt
- Pepper