FANCY COUNTRY DUCK

PREPARATION 120MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 1 whole duck (with giblets) weighing between 1.8 and 2 kg

• 2 lemons

• 1 tablespoon salt

• 1 dessert spoon dried Calabrian pepper

• 1 dessertspoon dried basil

• 1 dessert spoon dried rosemary

• 250 ml wine (red or white)

• 50 ml vinegar (grape or apple)

• 50 ml extra virgin olive oil

• 50 ml water

• 3 tablespoons of oil

• 4 cloves of garlic

• 300 g onion

• 1 bunch chicory

• 5 green peppers

• 200 g carrots

• 500 g not too ripe jerimum (pumpkin)

• 1 bundle of string beans (green beans / subway beans)

• 300 g tomato

• 1 bundle of green smell (coriander)


PREPARATION METHOD

Clean the duck well and remove the skin. Cut into pieces. Cut one of the lemons in half and set aside. Wash the duck with the remaining lemon and half. Place the washed duck in a large bowl. Mix the salt with the dried herbs and use this mixture to season the duck, rubbing well to penetrate the meat. Mix together the juice of half a lemon, the wine, vinegar, oil and water and add to the duck. Put it in the fridge with the lid on (or covered with PVC film) to marinate for at least half an hour (if you have time, leave it overnight).

Heat the oil in a pressure cooker, add the onions (sliced not too thinly), the garlic (cut into slivers) and the chicory (sliced not too thinly). Add the duck (without the marinade sauce) and sauté for about 5 minutes. Pour in the marinade sauce with another 50 ml of water, close the pan and let it cook for 20 minutes after coming under pressure over a medium heat. Open the pan and adjust the salt if necessary (if the duck isn't tender yet, cook it for another 5 minutes).

Add the carrots cut into large pieces, cover the pressure cooker and boil for another 5 minutes. Add the chopped green smell, the string beans, the jerimum and the tomatoes (cut into large pieces) and cook for another 10 minutes with the pot just covered (no pressure). If you're low on water, don't worry, the tomatoes will release a lot as they cook (and this dish should have very little sauce). Check that the vegetables are soft (don't let them get too wet so they don't fall apart). Serve with rice cooked with jambu leaves or cabbage leaves cut into very thin strips.



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