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Duck breast with Cabernet franc
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
6 breasts of duck,
1 tablespoon extra virgin olive oil,
1 spring onion,
3 cloves of garlic,
1 coast of celery,
1 sprig of rosemary,
sage,
3 glasses of Cabernet franc,
2 tablespoons vegetable broth,
cinnamon,
nutmeg,
cloves,
balsamic vinegar,
salt,
pepper.
Introduction
Almost absent for many years from the tables, the duck has always kept its role also in the haute cuisine especially for a cut: the chest. Cooking with a wine like Cabernet Franc is also a tribute to a typical grape of the region, able to make the meat less tough, softening it.
Preparing
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