Duck in red wine
Instructions
Cut the duck into four parts (two legs and two wings full bosoms), sprinkle them with salt and pepper, then place them in a bowl with the vegetables cut into chunks and Laurel, bathed with red wine and let marinate for 12 hours.
You heat the oil in a pan and saucepan, heat the duck pieces, drained from the marinade and dried at high heat for 4-5 minutes.
Remove from marinade also vegetables, let them drain, add them to the meat and let flavour all together for 5 minutes, at moderate heat.
Wet the preparation with a portion of the marinade liquid and simmer for another 10 minutes, uncovered container.
Add the chopped garlic and the tomatoes and cut into small cubes and continue cooking over low heat for 10 minutes.
Pour into skillet 1/2 litres of fish stock with the carcass, cover with a lid and cook for another 10 minutes.
Remove from the Pan and meat pieces, passed through a sieve the cooking and collect the proceeds in the same pan, let it reduce to one quarter and mix in the pig's blood.
Incorporate the butter sauce to tassels, working with the whisk, then add duck pieces, heat and serve.
Ingredients and dosing for 2 persons
- 1 900 g duck ready for cooking
- Salt
- White pepper
- 2 tablespoons of olive oil
- 1 clove of chopped garlic
- 2 tomatoes
- 2 tablespoons of pig's blood
- 30 g of butter
- For the marinade:
- 40 g of onion
- 40 g of celery
- 40 g of leek
- 40 g of carrot
- 1 leaf of laurel
- 25 cl of red wine