Tag: Duck

Duck breast with red wine sauce and berries – Italian Cuisine

Duck breast with red wine sauce and berries

1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.


Posted on 08/01/2022


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Duck legs lacquered with bitter vegetables – Italian Cuisine

Duck legs lacquered with bitter vegetables

Legs lacquered with bitter vegetables, preparation

1) Trimmed duck legs e tie them up with a few rounds of kitchen twine, to keep them in shape.

2) Brown them in a saucepan with a drizzle of oil, making them brown on all sides. Eliminate some of the fat that will collect at the bottom of the saucepan e unite chopped onion and bay leaf. Cook for one twenty minutes.

3) In a bowl emulsified honey, sherry and soy sauce.

4) Transfer the thighs to a pan, sprinkle them with the emulsion and continue with cooking for 15-20 minutes in oven at 180 °, turning the pieces from time to time and checking that they do not burn.

5) Meanwhile, clean the vegetables and cut them into pieces. Rub a pan with half a clove of garlic, heat up a drizzle of oil and jump vegetables with a few leaves of thyme.

6) Salt, pepper and remove from the heat when the vegetables are still very crunchy.

7) Serve duck legs, veiled with the sauce, with their vegetable side dish.


Posted on 11/24/2021


Tagliatelle with duck sauce in Porto, orange and rosemary – Italian Cuisine

Tagliatelle with duck sauce in Porto, orange and rosemary


1) Private i duck breasts of the skin and cut them into very small cubes. Chop it shallot with the carrot and the celery and brown them gently in a saucepan with 4 tablespoons ofoil and the rosemary. After a couple of minutes, add the duck pulp and brown it over high heat. When it is well browned, sprinkle it with flour, mix well and wet with Port; let it evaporate, lower the heat, add the cloves, seasoned with salt, pepper and a pinch of cinnamon and continue cooking for about 30 minutes, adding a little hot water if the sauce tends to dry out too much.

2) Wash theOrange remove the zest with a potato peeler and cut it into very thin julienne strips; squeeze the juice. Blanch the peel in boiling water for 1 minute, drain and add to ragù with juice; cook until you get a tied but soft sauce; deleted rosemary is cloves. Boil the noodles in salt water, drain wet and season with ragù.

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