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Duck breast with Cabernet franc
Region: Friuli-Venezia Giulia
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.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/be23ba5c1a91f7f05a5c4f97567a6c26/1600206135_secondi-di-carne_.png)
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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