Duck in red wine is a typical dish of Italian cuisine, rich in flavor and with a bold taste. The tender and succulent duck meat pairs perfectly with red wine, creating an irresistible combination. The marinade with onion, celery, leek, carrot, bay leaf and red wine gives the meat an intense and aromatic flavor. This dish is perfect for serving on special occasions or for a romantic dinner.
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Divide the duck into four parts (two legs and two breasts with wings), sprinkle with salt and pepper, then place it in a bowl with the vegetables cut into pieces and the bay leaf. Moisten everything with the red wine and marinate for 12 hours.
Heat the oil in a pan and brown the pieces of duck over high heat for 4-5 minutes.
Remove the vegetables from the marinade as well and let them drain. Add them to the meat and let everything flavor together for 5 minutes over medium heat.
Moisten the preparation with some of the marinade liquid and cook for another 10 minutes uncovered.
Add the chopped garlic and the peeled tomatoes cut into cubes and continue cooking over low heat for 10 minutes.
Pour 1/2 liter of the stock prepared with the carcass into the pan, cover with a lid and cook for another 10 minutes.
Remove the pieces of meat from the pan, strain the cooking juices and collect them in the same pan. Reduce them to one quarter and stir in the pig's blood.
Work the butter into the sauce a few pieces at a time with a whisk, then add the duck pieces.
Serve the duck pieces well coated with sauce and accompany them with the side dish of your choice.
Pan
Bowl
Knife
Cutting board
Italia, Piemonte
| Energy (kcal) | 141.01 |
| Carbohydrates (g) | 0.71 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 7.31 |
| of which Saturates (g) | 2.77 |
| Protein (g) | 14.67 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.08 |
