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Ingredientes
- 1 x Duck, 5-6 lb.
- 1/2 c. Minced celery
- 1/2 c. Minced onion
- 1/2 c. Minced carrot Unsalted butter Chianti and Rosemary sauce (see index for sauce recipe)
Direcciones
- 1. Preheat oven to 350 F.
- 2. Remove giblets and rinse duck, inside and out. Remove breast skin and cut duck breast from bone, creating two half-breast pcs. Remove legs and thigh as one piece without removing skin.
- 3. Saute/fry the liver gently in several Tbsp. of butter and reserve.
- Cut in thin slices and use as garnish.
- 4. Saute/fry all bones in a large pot including wings and remaining giblets in several Tbsp. of butter. Add in celery, onion, and carrot. Cover with several qts of water and bring to a boil; reduce heat and simmer for 3 to 4 hrs. Cold, then skim off fat. Strain. Reheat stock and reduce by half.
- 5. Cook leg and thigh pcs, skin on, in pan covered with foil in oven for 1 hr & 15 mins. Try to time this so the duck is done as the stock finishes up.
- 6. For medium rare: poach breast slowly for about 9 mins. in very warm but not simmering stock. Or possibly saute/fry gently in a saucepan in butter for 8 to 10 min. Or possibly grill on stove-top electric grill for 6 min. Serve breasts and legs with Sauce.
- SOGNI DORATI
- NORTH WELLS, CHICAGO WINE:CHIANTI CLASSICS CONTE CAPPONI
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 184 | 82% |
| Total Fat 20.39g | 25% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 52mg | 2% |
| Potassium 209mg | 6% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.64g | 1% |
| Protein 6.34g | 10% |
