breast duck Marsala
Ingredients:
sage
onion
garlic cloves
cinnamon walnut
nutmeg
parsley
rosemary
celery
olive oil salt
freshly ground black pepper
duck breast
vegetable broth
marsala
Design:
Do brown the duck breast in a little olive oil, reduced in slices by cutting so as to increase the surface of the slice.
As the breast is golden, deglaze with the Marsala and let it evaporate. The gilding and the gradient is a matter of minutes, as you can imagine.
Add the spices and herbs finely chopped, taking care to add the vegetable broth if the sauce is light were too dry. Cook for five minutes and let stand covered for two minutes.
Serve hot with apple sauce and crunchy winter salad of fennel, chicory and celery with balsamic vinegar.
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