Duck in red sauce
Photo: Dmitry Bayrak / dbstudio Cooking time: 1 h 20 minutes + time for soaking. 647 kcal per 1 serving. For 2 servings: 2 duck legs, 2 breast fillets, 1 tbsp. l ghee, 1 onion, 1/4 cup red dry wine, 1 tsp. lemon juice, 1-2 cloves, 2 tbsp. l currant jelly (or cranberries), on a pinch of dried sage, rosemary and thyme, 1 cup chicken broth, 0.5 tsp. starch. Wild duck can be replaced by home. But if you are going to cook a bird that lived in a swamp, do not forget to soak it in water for 24 hours, this will save the meat from the smell of fish. Then put the duck for 2–3 hours in an acidic solution. To prepare it, dissolve 2 tbsp in 1 liter of water. l vinegar. This preparation will make the meat soft. We will need the breast and chicken leg. Rub them with salt and pepper. Fry in hot oil until golden brown and remove on a plate. Finely chop the onion and put it in the pan. Lightly fry and pour in the wine. Give the wine a little boil. Add lemon juice, cloves and jelly. Dilute all the chicken broth and place the fried duck pieces in the resulting sauce. Simmer on low heat until cooked, turning over periodically. We lay out on plates and keep until serving warm, filter the sauce from the pan through a sieve and thicken the starch diluted in cold water. Bring to a boil. Serve duck legs and breasts with hot sauce and garnish (rice, noodles, potatoes). Red wine can be replaced with berry juice - cherry, pomegranate
