Duck in red wine is a typical Italian dish, rich in flavor and with a strong taste. The tender and succulent meat of the duck pairs perfectly with red wine, creating an irresistible combination. The marinade with onion, celery, leek, carrot, bay leaf, and red wine gives the meat an intense and aromatic flavor. This dish is perfect to serve during special occasions or for a romantic dinner.
Cut the duck into four parts (two thighs and two breasts with wings), sprinkle them with salt and pepper, then place them in a bowl with the diced vegetables and the bay leaf. Soak everything with red wine and marinate for 12 hours.
Heat the oil in a pan and brown the drained and dried duck pieces over high heat for 4-5 minutes.
Remove the vegetables from the marinade, let them drain, add them to the meat and let everything flavor together for 5 minutes over moderate heat.
Wet the preparation with part of the marinade liquid and let it cook for another 10 minutes uncovered.
Add the chopped garlic and peeled diced tomatoes and continue cooking on low heat for 10 minutes.
Pour 1/2 liter of the stock prepared with the carcass into the pan, cover with a lid, and cook for another 10 minutes.
Remove the pieces of meat from the pan, strain the cooking liquid, and collect the result back in the same pan, letting it reduce to a quarter and mixing in the pig's blood.
Incorporate the butter in small pieces, whisking the whole thing together, then add the duck pieces.
Pan
Bowl
Knife
Cutting Board
Italy
| Energy (kcal) | 149.53 |
| Carbohydrates (g) | 0.58 |
| of which Sugars (g) | 0.58 |
| Fat (g) | 8.14 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 17.05 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.09 |
