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Home Portfolio : Oven Roast Penedès Mute Duck with prunes and pine nuts
Oven Roast Penedès Mute Duck with prunes and pine nuts

Oven Roast Penedes Mute Duck with prunes and pine nuts

Restaurant Cal Blay. Sant Sadurní d’anoia

Preparation

  1. Roast the duck in the olive oil, a few cloves of garlic and the cinnamon.
  2. Add the onion, bay leaves and thyme.
  3. Add the white wine and the brandy and reduce. Add the tomatoes cut into quarters.
  4. Pour half a litre of water over this and leave to boil. Finally add the prunes and pine nuts.
  5. 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
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  • Bay leaves, Cinnamon, Thyme

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