Baked duck
Preparation 30 min, cooking 1 hour 10 min, medium difficulty
1 medium weight muscovy duck, 100 g of lard, 2 sprigs of rosemary, 4-5 sage leaves, 3 cloves of garlic, 1 onion, 1 glass of dry white wine, 1/2 glass of extra virgin olive oil , salt and pepper
Carefully clean the duck, flame it, wash it, dry it, season it inside and outside with salt and pepper and add half the rosemary and sage, the peeled and chopped garlic, half the peeled and sliced onion and some slices of lard.
Place it in a saucepan, add the remaining oil, sage and rosemary, put some slices of lard under the wings, season with salt and pepper again and cover the container with a lid.
Bake at 220 ° C for about 20 minutes until the meat is browned, then add the wine and the remaining half onion, peeled and sliced, and continue cooking over low heat for about 40 minutes.
When the duck is well cooked, remove it from the oven, cut it into pieces, transfer them to another pan, cover them with the cooking sauce passed through a sieve and return to the oven for a final browning of only a few minutes and serve.