SALAD OF DUCK LEG DRIED TOMATOES, BURRATINA FUME’


This article is also available in: Italian

SERVES 4

– 2 legs of duck small
– 4 tablespoons extra virgin olive oil
– 1 onion
– 1 carrot
– 1 stalk of celery
– 1 sprig of rosemary
– 1 clove garlic
– 1 glass of white wine
– 1 liter of broth vegetable
– 2 bay leaves
– Salt and pepper to taste
– 8 dried tomatoes
– 2 burratine smoky
– songino to taste

Preparation

First put to marinate the meat in a pan with salt and pepper. Cover them with white wine and bay leaves, cover with plastic wrap and refrigerate transferred. Marinate for a few hours. Prepare the vegetables to the sauce. Chop the carrot, onion, celery and garlic. Fry in a pan with high sides, suitable for baking, the oil with the chopped vegetables. When the vegetables begin to brown, add the lamb duck drained from marinade. Carefully fry the meat on all sides. When the lamb is browned, add half of the broth, cover and cook for 20 minutes. Preheat the oven to 180 degrees and bake thighs adding the remaining stock. Cook the legs of duck for about 30 minutes. When the meat is cooked, pull it out of the oven and allow to cool. Once you remove the skin will be warm and stringy meat into small pieces, putting it in a bowl. Add the dried tomatoes cut into strips, the burratina chopped by hand into small pieces and seasoned with oil.

FINISH PLATE

On the bottom of the dish put valerian, season with salt and olive oil and add the meat with the other ingredients.

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