Ricetta 22 - Imperial Duck - Colette's kitchen delights - by Graziella Martina

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           Imperial Duck
(serves 4)

1  wild duck (not too large)
4  slices of smoked bacon
4  sage leaves

400g  black olives
4  tablespoons olive oil
¼ litre single cream
Singe and clean the duck well. Insert one slice of bacon and a sage leaf in the duck's belly, where you will also put the stoned black olives. Then close the opening and place the duck to brown in the hot oil.
    Turn it regularly. When, after about an hour and a half, it is cooked, cover it with the cream. Let it cook for a further 5 minutes over a low flame with a lid on. Cut the duck up and give a piece to each fellow guest, accompanied by its delicious sauce.

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