Receta Duck With Chianti And Rosemary
Ingredientes
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Direcciones
- Preheat oven to 350 F.
- 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.
- Saute/fry the liver gently in several Tbsp. of butter and reserve.
- Cut in thin slices and use as garnish.
- 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.
- 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.
- 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