Stewed duck
Preparation 30 min, cooking 50 min, difficulty Easy
1 medium weight duck, 100 g lard, 3 peeled tomatoes, 1 green pepper, 1 onion, 2-3 sage leaves, 2-3 basil leaves sprig of rosemary, 1 clove of garlic, 2 glasses of dry white wine, 1 dl of broth, 1/2 glass of extra virgin olive oil, salt and pepper
Carefully clean the duck: pluck it well, flame it, empty it of the entrails, wash it, dry it and cut it into pieces.
Melt the lard in a pan, add the oil and the onion, peeled and sliced, and let it dry by mixing it with a wooden spoon. Add the duck pieces in the pan, add salt and pepper and add the sage, basil, rosemary and peeled garlic.
Let the meat brown well, wet it with the wine and, after a while, add the chopped peeled tomatoes and the peppers, cleaned and cut into strips. Cook for about 40 minutes, adding the hot broth a little at a time, then serve by covering the pieces of meat with the sieved sauce.