Duck with Beer

Preparation

1. STEP 1 OF 13

   Cut off the duck's head, neck, and legs

2. STEP 2 OF 13

   Heat the butter in a high-sided pan

3. STEP 3 OF 13

   Add the thinly sliced onion and when they become transparent, brown the duck for a quarter of an hour, turning it continuously so it browns well on all sides

4. STEP 4 OF 13

   Pour in the beer, bring to a boil, then reduce the heat so the liquid simmers

5. STEP 5 OF 13

   Adjust salt and pepper

6. STEP 6 OF 13

   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

7. STEP 7 OF 13

   When cooked, remove it from the pan and keep it warm

8. STEP 8 OF 13

   Remove the herbs from the cooking juices, and if it's too liquid, reduce it by increasing the heat

9. STEP 9 OF 13

   Add the sultanas, soaked in warm water and squeezed

10. STEP 10 OF 13

    Let it boil for a few minutes

11. STEP 11 OF 13

    Cut the duck into pieces and reassemble it on the serving dish

12. STEP 12 OF 13

    Cover it with its sauce

13. STEP 13 OF 13

    Accompanying wines: Double or triple malt beer, Valle D'Aosta Petit Rouge DOC, Chianti Montalbano DOCG

Suggestions

• Pan

• Bowl

• Oven

• Knife

General Information

Analysis

Macronutrients (100 gr)