Duck in beer is a succulent and tasty dish, perfect for a special dinner. Duck meat pairs perfectly with the intense flavor of beer, creating an irresistible combination. The recipe calls for marinating the duck with beer and aromatic herbs, then slow-cooking it in the oven until tender and flavorful. The sultana raisins add a sweet note and a touch of originality to this dish. Definitely worth trying!
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Cut off the head, neck and legs of the duck.
Heat the butter in a high-sided pot.
Add the onion cut into thin slices and when it has become translucent, brown the duck for a quarter of an hour, turning it constantly so that it colors well on all sides.
Pour in the beer and bring to a boil, then lower the heat so the liquid simmers.
Season with salt and pepper.
Add the rosemary, thyme and sage leaves and let cook for one hour, taking care to baste the duck occasionally with its juices and turn it several times.
When it is cooked, remove it from the pot and keep it warm.
Remove the aromatic herbs from the cooking juices and, if it is too runny, reduce it by increasing the heat.
Add the sultana raisins, soaked in warm water and squeezed dry.
Let it boil for a few minutes.
Cut the duck into pieces and then reassemble it on the serving plate.
Cover it with its sauce.
Pan
Bowl
Oven
Knife
Italia, Lombardia
| Energy (kcal) | 122.58 |
| Carbohydrates (g) | 1.03 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 5.72 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 12.42 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.06 |
