Duck boiled in Myrtle Leaves
calories: medium
category: second
cost: medium
difficulty: easy
preparation time: 90
Ingredients
Duck 1.500 gr.
Onions 1
Celery 1 stalk
Carrots 1 stalk
Parsley 1 sprig
Fresh myrtle leaves several
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Onions 1
Celery 1 stalk
Carrots 1 stalk
Parsley 1 sprig
Fresh myrtle leaves several
See our
Wine Tips
for your meals
Preparation Clean the duck well to remove all remaining feathers. Wash thoroughly and dry. Then add salt and pepper inside and outside. Peel the onion and the carrot. Clean the celery and parsley and wash them all under the tap. Put the duck and these vegetables into a large pot of cold water lightly salted. Add the parsley as well and put the lid on. Boil at a medium heat for about an hour and 15 minutes or until the duck is tender.
Line a deep casserole with half the myrtle leaves. Drain the duck and put it in. Cover it with the rest of the myrtle so that it is completely covered. Cover the whole with a cloth and place a plate and a weight on top. Let it rest for 12 hours or overnight.
Serve the duck cold cut into pieces and decorated with pieces of myrtle. The Chef's tips The wine Bramaterra is recommended for this recipe Curiosity The Myrtle plant was already known in olden times and sacred to Venus and was the symbol of love. It is used in Sardegna for adding fragrance to duck and other poultry.
Line a deep casserole with half the myrtle leaves. Drain the duck and put it in. Cover it with the rest of the myrtle so that it is completely covered. Cover the whole with a cloth and place a plate and a weight on top. Let it rest for 12 hours or overnight.
Serve the duck cold cut into pieces and decorated with pieces of myrtle.
