Duck with beer is a succulent and tasty dish, perfect for a special dinner. The duck meat pairs perfectly with the intense flavor of the beer, creating an irresistible combination. The recipe involves marinating the duck with beer and aromatic herbs, then slowly cooking it in the oven until tender and flavorful. The sultanas add a sweet note and a touch of originality to this dish. A must-try!
Cut off the head, neck, and legs of the duck
Heat the butter in a high-sided pan
Add the onion sliced thinly and when they become transparent, brown the duck for a quarter of an hour, turning it continuously so it browns well on all sides
Pour in the beer, bring to a boil, then reduce the heat so the liquid simmers
Adjust salt and pepper
Add the rosemary, thyme, and sage leaves and let it cook for an hour, occasionally basting the duck with its juices and turning it several times
When cooked, remove it from the pan and keep it warm
Remove the herbs from the cooking juices, and if it's too liquid, reduce it by increasing the heat
Add the sultanas soaked in warm water and squeezed
Let it boil for a few minutes
Cut the duck into pieces and then reassemble it on the serving plate
Cover it with its sauce
Accompanying wines: Double or triple malt beer, Valle D'Aosta Petit Rouge DOC, Chianti Montalbano DOCG
Pan
Bowl
Oven
Knife
Italia
| Energy (kcal) | 124.69 |
| Carbohydrates (g) | 0.48 |
| of which Sugars (g) | 0.48 |
| Fat (g) | 6.32 |
| of which Saturates (g) | 2.14 |
| Protein (g) | 14.79 |
| Fiber (g) | 0.09 |
| Sale (g) | 0.08 |
