Baked duckling in marsala sauce with potatoes and plums
Instructions
Burned the ducklings, wash them and disossateli open from the back; leave only the bones of the wings and mid-thighs.
Put in a pan to dissolve 50 g of butter, Add onion, Rosemary and Sage; colorful slightly then add remaining bones, salt and pepper and saute gently but very well until the bottom is very colorful.
Squirt with 70 cl of marsala and reduce by 1/3; tied with the starch diluted in cool water and then passed to the colander and place in a warm water bath.
Put in a pan with 50 g of butter, Rosemary and Sage, salt and peppered ducklings; Saute it on both sides, wet your hair with 30 cl of marsala and put in the oven at 200 degrees for 6 minutes.
Meanwhile, pass the cooking and add it to the sauce.
Aside from Brown with a little butter before the bacon, then add the potatoes and plums.
Put in the oven the ducklings for 3 minutes then cut into slices and arrange on the plates by dividing into equal parts prepared seals and pour over the sauce.
Ingredients and dosing for 4 persons
- 2 ducklings
- Croisé
- 100 cl of extra dry marsala wine
- 200 g of butter
- 200 g of bacon stew, cut into strips
- 30 g of potato starch
- 1 medium onion sliced
- 8 prunes
- 16 tapered and potatoes blanching
- Sage
- Rosemary
- Salt
- Pepper