Almond sauce duck
Instructions
Wash and dry the duck.
Remove the head, neck and legs.
Put aside his liver.
Cut it into pieces, sprinkle the pretzels, pepateli and sprinkle with flour.
In a pan heat over low heat two tablespoons of olive oil, insaporitevi liver quickly, take it out and put it aside.
In the same Pan then cook the onion and garlic, then remove them and add them to the liver.
Put the Pan pieces of duck (if necessary add a little oil and let it heat) and saute it in a uniform manner.
Add the chopped tomatoes, lower the heat, cook covered.
Meanwhile, blanched almonds, spellatele and chop with liver, onion, garlic.
Dilute this mixture with wine and sprinkle on the duck.
Add the chopped parsley and salt.
Cover and continue cooking over low heat for an hour, basting with abundant water.
Arrange the pieces in a serving dish.
Around you do two laps of mashed potatoes with grated cheese and serve.
Accompanying wines: Valpolicella Superiore DOC, Rosso Di Montepulciano DOC, Etna Rosso DOC.
Ingredients and dosing for 6 persons
- 1 duck from 2000 g
- 1 onion
- 1 clove of garlic
- 3 tomatoes
- 12 toasted almonds
- 1/2 cup of dry white wine
- 1 sprig of parsley
- Flour
- Olive oil
- Salt
- Pepper