Roast duck with prunes and raisins
We don't know how we'll be able to celebrate Christmas this year, but we do know that we'll fill our table with special recipes to share with our loved ones. Here are some suggestions for those days. This time, roast duck with prunes and raisins.
(Roast duck)
1kg duck leg
1kg onion
500g ripe tomato
5gr travel
200g raisins
200g plums
200ml Port
200ml aged wine
1 liter of water
EVOO
Shall
Pepper
Season the duck legs with salt and pepper and, in a casserole dish with a little oil, sear them and set aside. In the same casserole dish, sauté the onion and garlic until golden brown. Add the tomato and deglaze with the two wines. Let it reduce and add the browned duck legs, water, and simmer for 2 hours over low heat. When there are only 30 minutes of cooking time remaining, add the raisins and prunes.
(Presentation)
Plate with toasted pine nuts and fresh herbs.
