Roast duck with sweet and sour Peppers
Instructions
Remove the liver, salted and peppered the goose inside, fill it with dried chestnuts that have the function of absorbing the meat fat, bind them with a few rounds of white kitchen Twine.
In a pan heat four tablespoons of olive oil and the bird, saucepan with chopped onion, carrot, celery and Rosemary.
After about 20 minutes, when it is very colourful, with wine and add a little hot broth.
Place the Pan in a preheated oven at 180 degrees and allow to cook 2 hours.
Squirt the goose every quarter of an hour with the hot broth and turn every half-hour.
Prepare the peppers, cut into strips and place them in a pan where you heated four tablespoons of olive oil.
Simmer over low heat for 20 minutes.
Add the sugar, pour the vinegar.
Then add the peppers in this sweet and sour sauce for 10 minutes.
When the goose is ready, remove the chestnuts, cut the sliced brisket, detach the thighs and wings, and ricomponetela on the serving dish kept warm.
Surrounded with sweet and sour peppers and serve with his hot cooking sauce passed to the knitting mill.
The accompanying wine: Colli Orientali Del Friuli Merlot "reserve" DOC, Roero Superiore DOC VdT, Duke Henry of Sicily.
Ingredients and dosing for 8 persons
- 1 3000 g goose
- 350 g of dried chestnuts
- 1 glass white wine
- Broth
- 2 sweet yellow peppers
- 2 red peppers
- 2 green peppers
- 1 glass of wine vinegar
- 2 tablespoons of sugar
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 sprig of rosemary
- Olive oil
- Salt
- Pepper