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 beer, creating an irresistible combination. The recipe involves marinating the duck with beer and herbs, then cooking it slowly in the oven until tender and flavorful. The sultana raisins 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 deep pan
Add the onion cut into thin slices and when it becomes transparent, brown the duck for fifteen minutes, turning it continuously to ensure even coloring
Pour in the beer, bring it to a boil, and reduce the flame so that the liquid simmers
Adjust salt and pepper
Add the rosemary, thyme, and sage leaves and let cook for an hour, making sure to baste the duck with its sauce and turn it several times
When cooked, remove it from the pan and keep it warm
Remove the herbs from the cooking liquid and if it's too runny, reduce it by increasing the heat
Add the sultana raisins that have been soaked in warm water and squeezed dry
Let boil for a few minutes
Cut the duck into pieces and then arrange it back on the serving plate
Cover it with its sauce
Accompanying wines: Doubled or Tripled Malt Beer, Valle D'Aosta Petit Rouge DOC, Chianti Montalbano DOCG
Pan
Bowl
Oven
Knife
Italy
| 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 |
