duck I have not tried it so many times mica, what you believe. ... But recently I got to "know" more this type of meat for my curiosity for the event.
And 'in fact happened to eat a good sandwich shop discovered relatively recently ( Panzai , Circonvallazione Gianicolense, 143 Roma) who, among many tasty sandwiches, they also brought one named "Duck." The filling consisted of smoked duck breast salad, brie, sun dried tomatoes, orange sauce (very good) and pear slices. Really good sandwiches, rich, with ingredients that are in equilibrium with each other perfectly.
The fact that especially the duck (but also the sandwich as a whole) I liked very much, then prompted me to look for recipes with duck, perhaps using a breast to be cooked fresh in many different ways.
There must also be said that already I spotted some time on the site and a publication Voiello a recipe for a dish that you find interesting here and had as its main character just this kind of meat. So why not prepare this recipe? That whatever I changed enough to get the s plate / s that I propose in today's post.
I basically reduced to stew (and not to ground as in the recipe above), two duck breasts from about 250 grams and I made them brown in olive oil in which I had previously done sauté celery, carrot and onion along with the thyme. I then blended with the juice of half an orange and brandy.
To cook the meat (Which does not cook fast, I warn you) I added the vegetable stock (rather than meat as provided in the original recipe), mixed with the tomato paste (it should be done of course only at the first "scoop" of broth ).
From time to time I added more vegetable broth to soften the meat until cooked. Shortly before the end of cooking, I added fresh thyme and the other half of the grated orange peel.
With the fantastic sauce that it came out, I have some good seasoned penne adding small pieces of meat, well that completed the dish.
It is coming off a very interesting preparation, well balanced, with the classic contrast between the stronger taste of the duck el'aromaticità and greater sweetness of the orange, not for nothing is the perfect ingredient to combine with the duck.
Clearly the duck meat steamed thus obtained is especially tasty and a good second, I was able to appreciate better the next day, when the food was even good and tasty.
Maybe not everyone likes the taste strong and wild duck, but I own I recommend it, word of a sweet tooth like me!
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