Oven Roast Penedes Mute Duck with prunes and pine nuts
Restaurant Cal Blay. Sant Sadurní d’anoia
- Roast the duck in the olive oil, a few cloves of garlic and the cinnamon.
- Add the onion, bay leaves and thyme.
- Add the white wine and the brandy and reduce. Add the tomatoes cut into quarters.
- Pour half a litre of water over this and leave to boil. Finally add the prunes and pine nuts. Recommended Cava: BRUT NATURE GRAN RESERVA
Ingredients (4 persones)
- 1 Penedès mute duck (approx 1.200 g)
- 20 ml olive oil
- Three ripe sliced tomatoes
- 45 g onion
- 12 prunes
- 40 g pine nuts
- Salt, Ground black pepper, White Wine, Brandy, Mineral water
- Bay leaves, Cinnamon, Thyme
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