Duck with Green Pepper

In a roasting pan heat the butter and add the thinly sliced onion

When it becomes translucent add the carrot sliced into rounds, the celery, the parsley and the thyme

Cut off the duck's head, neck and legs

Rub the outside with salt and pepper

Inside put three green peppercorns, a knob of butter and a pinch of salt

Tie it with white kitchen string

Place it in the same roasting pan with the vegetables

Cover and put in a preheated oven at 220°C for 15 minutes

Remove from the oven, baste with the wine and place the pan on the stovetop

Let the wine evaporate

Add the broth, bring to a boil, cover again and return to the oven at 190°C for 45 minutes

If it dries out too much, moisten with more broth

Remove the duck from the pan

Strain the cooking juices, dilute them with half a ladle of boiling water, pour them back into the pan and reduce slightly

Add the bell pepper cut into pieces and the green peppercorns

Put the duck back into the pan and place in the oven at 190°C for 15 minutes

Cut it into pieces and cover them with the sauce

Wines to serve with it: Lison Pramaggiore Cabernet “Riserva” DOC, Lacrima di Morro DOC, Mandrolisai Rosso DOC