Sweet and sour duck
Instructions
Remove the head, neck and Duck legs, add salt and pepatela internally, bind them.
In a saucepan melt the butter and the finely sliced onions.
When they become transparent add the Sage and then duck.
Turn it over again because it is very colorful from all parties.
Pour the hot broth, cover and cook over low heat for an hour and a half or more, turning bird occasionally.
Remove the duck from the Pan and keep warm.
Pour on cooking a tbsp of boiling water and then Sprinkle chopped Mint.
In a saucepan put sugar and one tablespoon of cold water, put on the heat and caramelize.
When he reached a beautiful blond color, pour on cooking with two tablespoons of vinegar.
Mix well, adjust the salt.
Untie the duck, cut it into pieces, ricomponetela on the serving dish and serve with hot sauce.
Accompanying wines: Valtellina Superiore DOC Valgella, Stoppa VdT Dell'Emilia, Cannonau Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 1 1400 g duck
- 2 onions
- 40 g of butter
- 1 leaf sage
- 2 cups of broth
- 1 sprig of mint
- 2 tablespoons of sugar
- 2 tablespoons of wine vinegar
- Salt
- Pepper