Prep time:


Cooking time:

2 h 30'



Wine pairing:

Panizzi Folgóre San Gimignano Rosso DOC

Duck in vinegar

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.