Duck with beer is a succulent and flavorful dish, perfect for a special dinner. The meat of the duck pairs perfectly with the intense flavor of the beer, creating an irresistible combination. The recipe involves marinating the duck with beer and herbs, and then slowly cooking it in the oven until tender and tasty. The raisins add a sweet note and a touch of originality to this dish. Absolutely worth trying!
Cut off the head, neck, and legs of the duck.
Heat the butter in a tall-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 that it colors well on all sides.
Pour in the beer, bring to a boil, then reduce the flame so that the liquid simmers.
Season with salt and pepper.
Add the rosemary, thyme, and sage leaves and let cook for an hour, being careful to baste the duck with its sauce and turn it several times.
When it is cooked, remove it from the pan and keep it warm.
Remove the herbs from the cooking liquid, and if it is too liquid, reduce it by raising the flame.
Add the raisins that have been soaked in warm water and squeezed dry.
Let boil for a few minutes.
Cut the duck into pieces and then reassemble it on a serving plate.
Cover it with its sauce.
Pan
Bowl
Oven
Knife
Italy, Lombardia
| Energy (kcal) | 122.58 |
| Carbohydrates (g) | 1.03 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 5.72 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 12.42 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.06 |
