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VIDEO RECIPES
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 WILD DUCK, CUT IN PIECES
2 GARLIC CLOVES
ROSEMARY AND SAGE
1 CARROT, FINELY CHOPPED
1 CELERY STICK, FINELY CHOPPED
1 MEDIUM ONION, FINELY CHOPPED
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/2 CUP MARSALA WINE
1/2 CUP RED WINE
1 TABLESPOON TOMATO PASTE
1 CAN OF BLACK OLIVES, PITTED
1 LB. FRESH PASTA
RECIPE
IN A LARGE PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE OLIVE OIL, CARROT, CELERY, ONION, GARLIC, ROSEMARY,SAGE AND SALT. SAUTEE
ADD THE DUCK AND LET IT BROWN ON ALL SIDES
ADD THE MARSALA WINE AND LET IT REDUCE
ADD THE RED WINE AND COVER THE PAN, COOK THE DUCK UNTIL TENDER. ADD A LITTLE WATER IF YOU HAVE TO.
WHEN THE DUCK IS TENDER, TAKE THE PIECES OUT AND TAKE THE MEAT OFF THE BONE. CUT IT IN SMALL PIESES AND PLACE IT BACK IN THE PAN, OVER MEDIUM HEAT
ADD THE TOMATO PASTE (IF YOU SEE THAT YOU HAVE TO, ADD A LITTLE MORE WATER)
ADD THE OLIVES AND STIR. START TO BOIL THE WATER AND COOK THE PASTA AL DENTE
DRAIN THE PASTA AND PLACE IT IN THE PAN WITH THE SAUCE. STIR OVER MEDIUM HEAT
SERVE HOT WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE AND ENJOY!! BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES