List of Ingredients
- 1 of whole duck
- 3 of carrots
- 3 of celery stalks
- 1 of onion
- 1 of clove garlic
- Juniper berries
- Cloves
- Cinnamon sticks
- Bay leaf
- Red wine
- Broth
- Butter
- Extravirgin olive oil
- Coarse salt
Method
Singe the duck and clean it, preserving the liver. Chop it up, obtaining the thighs, wings and breast. Cut the breast into three pieces, separate the legs from the thighs and set the wings aside after having removed the end piece. Chop the liver into small pieces. Clean the celery, carrots and onion and chop them.
Place all the pieces of the duck, its liver and the vegetables in a baking dish and add a clove of crushed, unpeeled garlic, a few juniper berries, 2 cloves, a piece of a cinnamon stick and 2 bay leaves. Cover with red wine and marinate for 24 hours. Drain everything with a sieve, keeping the wine; remove the garlic.
Dry the meat by dabbing it with paper towels. Brown it in a pan with a pat of butter, a little bit of oil and some salt, first cooking it skin-side down. Turn it after 3 minutes and cook it for 2 minutes flesh-side down. Add the vegetables from the marinade to the saucepan and cook for 2 minutes. Cover with the wine from the marinade and 2 ladles of broth, then cook uncovered for 2 hours. Serve the duck, slicing the breast and basting it with its sauce.