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Recipe Duck With Beer


Duck With Beer

Recipe yeld 4 servings

Ingredients

1 Duck From 1400 G
100 Cl Beer
30 G Butter
1 Onion
1 Sprig Thyme
1 Sprig Rosemary
2 Sage Leaves
1 Tablespoon Raisins
Rooms
Pepper

Amount Per Serving Calories: 1203


Method

Cut the head, neck and legs with duck.
Heat the butter in a high-sided saucepan.
Add the onion, cut into thin slices and when it became transparent to sear the duck quarter of an hour turning it all the time so that those good from all sides.
Pour the beer, bring to a boil, reduce heat so the liquid simmers.
Adjust salt and pepper.
Add the rosemary, thyme, sage leaves and cook for an hour, taking care to wet from time to time the duck with its sauce and turn it several times.
When cooked, remove from the pan and keep warm.
Remove the herbs from the cooking liquid, and if this was too narrow do it by raising the heat.
Join held in the raisins in warm water and squeezed.
Let boil for several minutes.
Cut the duck into pieces and then ricomponetela on serving platter.
Cover with its sauce.
Accompanying Wines: Beer double or triple malt, Valle D'Aosta Petit Rouge DOC, DOCG Chianti Montalbano.

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