Duck in red wine is a typical Italian dish, rich in flavor and with a strong taste. The tender and succulent duck meat 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.
Divide 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 chopped vegetables and bay leaf. Pour over the red wine and marinate for 12 hours.
Heat the oil in a pan and brown the duck pieces drained from the marinade and dried over high heat for 4-5 minutes.
Remove the vegetables from the marinade, drain them, add them to the meat, and let everything flavor together for 5 minutes over moderate heat.
Moisten the preparation with part of the marinade liquid and cook for another 10 minutes uncovered.
Add the chopped garlic and peeled, diced tomatoes and continue cooking over 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 base, and collect the result in the same pan. Reduce it to a quarter and mix in the pig's blood.
Incorporate the butter into the sauce in small pieces, working everything with a whisk, then add the duck pieces.
Pan
Bowl
Knife
Cutting Board
Italia
| 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 |
