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A delicious typical dish from Piedmont, Duck with Barbaresco is a second course prepared with duck breast marinated in the famous Barbaresco wine and then cooked in a pan. The result is tender, flavorful meat that blends perfectly with the wine sauce. Ideal to enjoy with seasonal vegetable side dishes.
Step 1 of 5: Brown the duck breasts in oil with the shallot and sage; deglaze with the wine and let it evaporate.
Step 2 of 5: Season with salt and pepper, cover and cook for 1 hour.
Step 3 of 5: Remove the meat and keep it warm.
Step 4 of 5: Using a spoon, collect the cooking juices, add the butter and flour, and let the sauce thicken.
Step 5 of 5: Serve the breast sliced and drizzled with the sauce, accompanied by the side dish of your choice.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving139 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 877 kJ210 kcal | 630 kJ151 kcal |
| Fat | 11.88 g | 8.53 g |
| of which saturated fatty acids | 3.84 g | 2.76 g |
| Carbohydrates | 10.74 g | 7.71 g |
| of which sugars | 4.19 g | 3.01 g |
| Fibre | 1.41 g | 1.01 g |
| Protein | 6.25 g | 4.49 g |
| Salt | 0.03 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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