Wild duck with spices
Preparation 15 min, cooking 50 min, medium difficulty
1 kg wild duck, 500 g of baby onions, 200 g of fresh mushrooms, 100 g of lard, 30 g of butter, 3 tablespoons of oil, extra virgin olive oil, salt and pepper For the marinade: 3 cloves, 3 juniper berries, 1 clove of garlic, 1 bunch of parsley, 1 bay leaf, 1 pinch of cinnamon, 1 pinch of thyme, 1 pinch of nutmeg, 3 glasses of full-bodied red wine, 1 shot of grappa, salt and pepper
Clean the duck by flaming it, pass it under running water, put it in a container with the ingredients of the marinade, peeled and washed where necessary, and let it rest for a whole night.
The following day, drain it and put it to brown in a pan with the oil and the minced lard; as soon as it is golden on all sides, lower the heat and gradually add the marinade liquid with all the aromas. Add salt and pepper and cook in a covered pan for about half an hour.
In the meantime, clean the mushrooms, slice them and put them to stew in a pan with butter for about 10 minutes. Clean the onions and boil them al dente in boiling salted water.
Once the duck is cooked, add the well-drained mushrooms and onions, stir and leave on the stove for another 15 minutes. Serve hot.