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Duck with chianti red wine vinegar
Ingredients:
- 4 duck breasts
- ½ glass of red wine
- ground pepper
- sweet marjoram
- flour
- 3 spoons of butter
- 2 spoons of Modenaceti Chianti
- broth
- 1 cluster of muscatel grape
- salt
Directions:
1. Peel the breasts and press them lightly. Rub them with ground pepper and course salt, set them in a plate and sprinkle them with Chianti red wine vinegar with some leaves of sweet marjoram and keep them dipped in this blend for 30 minutes.
2. Drain the breasts and dry them well with some cooking paper, then dip them in the flour and brown them in oil and butter over a medium fire, turn them around from time to time.
3. When they're well browned go on with cooking for 10 minutes approximately. Always over a medium fire and turning them once or twice again.
4. After 10 minutes add salt, throw the breasts out of the casserole and keep them warm.
5. Drop Chianti red wine vinegar in the casserole and mix with a wooden spoon, then add 2-3 spoons of broth and simmer. Now, add grape and make it tasty in the casserole for 5 minutes by gradually adding broth, in case the seasoning gets more and more dried.
6. Put the breasts in the casserole again, leave them there, so that they can absorb all the flavours and serve them immediately.
7. Do not broth during the cooking of meat, otherwise it becomes stringy.
