Duck in red wine is a typical dish of Italian cuisine, rich in flavor and with a strong taste. The tender and juicy 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 for serving during special occasions or for a romantic dinner.
Divide the duck into four parts (two thighs and two breasts complete with wings), sprinkle them with salt and pepper, then place them in a bowl with the diced vegetables and bay leaf. Soak everything with red wine and let marinate for 12 hours.
Heat the oil in a frying pan and sauté the duck pieces over high heat for 4-5 minutes.
Remove the vegetables from the marinade and let them drain. Add them to the meat and let them flavor together for 5 minutes over moderate heat.
Moisten the preparation with part of the marinade liquid and let it cook for another 10 minutes uncovered.
Add the minced garlic and peeled, diced tomatoes, and continue cooking over low heat for 10 minutes.
Pour 1/2 liter of the broth made with the carcass into the pan, cover with a lid, and let cook for another 10 minutes.
Remove the meat pieces from the pan, strain the cooking liquid, and collect the result in the same pan. Let it reduce to a quarter and mix in the pig's blood.
Incorporate the butter in pieces, working everything with a whisk, then add the duck pieces.
Serve the duck pieces well glazed with sauce, accompanied by a side of your choice.
Pan
Bowl
Knife
Cutting Board
Italy, Piemonte
| Energy (kcal) | 141.01 |
| Carbohydrates (g) | 0.71 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 7.31 |
| of which Saturates (g) | 2.77 |
| Protein (g) | 14.67 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.08 |
