- Prep time:
- Cooking time:
2 h 30'
- Wine pairing:
In a saucepan, heat the oil and brown the duck thoroughly - perfectly clean - with finely chopped garlic, onion and herbs.
Drain it from the fat and cook it in the oven at 150°C for about half an hour. Add the vinegar and the broth and put it back in the oven at lower temperature for another couple of hours. Serve sliced and seasoned with its own juice, you may very well choose to serve it with toasted polenta.
1 duck of about 1.3 kg, 2 dl of extra virgin olive oil, 1 or 2 onions, a sprig of rosemary, 2 cloves of garlic, 3 cloves, a pinch of cinnamon, 5 dl d red wine vinegar, 5 dl of meat broth.