Duck with Spicy Sauce
calories: high
category: second
cost: medio
difficulty: medium
preparation time: 165
Ingredients
Duck 1 duck - 1,500 kg.
Bacon 60 gr.
Butter 50 gr.
Rosemary a sprig
Sage a few leaves
Salt to taste
Pepper to taste
Lemons 1
Venetian sausage 150 gr.
Garlic 2 cloves
Salted anchovies 2
Extra-virgin olive oil 1 spoonful
Vinegar half a glass
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Bacon 60 gr.
Butter 50 gr.
Rosemary a sprig
Sage a few leaves
Salt to taste
Pepper to taste
Lemons 1
Venetian sausage 150 gr.
Garlic 2 cloves
Salted anchovies 2
Extra-virgin olive oil 1 spoonful
Vinegar half a glass
See our
Wine Tips
for your meals
Preparation Clean the duck out and scorch it. Wash it well, inside and outside and dry it. Chop the bacon finely and sauté it in an oven dish, preferably oval, with 30 grams of butter, rosemary and sage. Then remove the casserole from the heat. Tie the duck so that it keeps its form and then place it in the pot with the seasoning. Add salt and pepper and arrange slices of lemon over the top.
Put it into a pre-heated oven at 180° for about 2 hours. Prick it every now and then with a fork to let the fat out which will be required for cooking. Chop up the sausage and the garlic separately . Wash the anchovies to remove the salt then remove the bones and dice them. Put them into a small pot with oil and let them sauté at a very low heat for about 10 minutes. Add the vinegar and then let it evaporate. When the duck is ready remove it from the oven and untie it. Cut it into pieces and put it into a dish . Pour the sauce over the top as well as its own sauce passed through a strainer, then pass it in the oven for another 15 minutes. Serve hot at table, straight away. The Chef's tips Cabernet Franc Collio is a dry 12 to 13.5° red wine to be served at 18 to 20°. Curiosity The best ducks for cooking purposes are the young ones and should be crisp outside and soft inside
Put it into a pre-heated oven at 180° for about 2 hours. Prick it every now and then with a fork to let the fat out which will be required for cooking. Chop up the sausage and the garlic separately . Wash the anchovies to remove the salt then remove the bones and dice them. Put them into a small pot with oil and let them sauté at a very low heat for about 10 minutes. Add the vinegar and then let it evaporate. When the duck is ready remove it from the oven and untie it. Cut it into pieces and put it into a dish . Pour the sauce over the top as well as its own sauce passed through a strainer, then pass it in the oven for another 15 minutes. Serve hot at table, straight away.
