DUCK IN BLACK BEER SAUCE WITH POLENTA DUO AND SAUTÉED OKRA

PREPARATION 180MIN

SERVES 6 SERVINGS

NIVEL EASY

INGREDIENTS

SAUTÉED OKRA

• 3 kg VG Duck Back

• 200g okra

• 3 tablespoons olive oil

• 5 medium carrots

• 4 medium onions

• 8 heads of garlic

• 1 bunch celery

• 1 dessert spoon tomato paste

• 2 tablespoons wheat flour

• 100g butter

• 3 liters of black beer

• 15g coarse salt

*30g black pepper


POLENTA

• Polenta 350g

• 1.5 lt chicken or vegetable stock

• Salt

• Black pepper


CRUNCHY POLENTA

• Two cups of cooked polenta 

PREPARATION METHOD

Polenta

Put the stock in a saucepan and bring to the boil. Gradually add the polenta, stirring with a whisk to avoid lumps. As soon as it comes to the boil, turn down the heat, cover and leave to cook for about 40 minutes. Take a medium baking dish and grease it with olive oil. Pour the cooked polenta into the baking dish and leave to rest in the fridge until hard.

 

Crunchy polenta

Pour the polenta onto a silpat (silicone sheet) and use a pastry spatula to roll out the dough very thinly. Bake at 130 degrees for about 20 minutes or until dry.


 Sautéed okra

 Cut the okra into thin slices. Heat a frying pan, add the oil and the okra. Let it brown on both sides. Set aside.

Black beer sauce

 Put a large saucepan on the heat and let it simmer for 20 minutes. Use a cleaver to cut off the back of the Villa Germania duck and start browning it in the pan with a drizzle of oil. Meanwhile, roughly chop the vegetables, peeled and washed.

 

Once the duck is well browned, add the vegetables and do the same. As soon as they are browned, add the tomato paste and the chili peppers. Let it simmer in the pan, then add the flour and do the same without letting it burn. Deglaze with the beer and let it reduce until it thickens. Finally add the chicken stock until the pan is full. Cook over a low heat until it has reduced by half. Strain the sauce through a fine sieve, remove the meat from the bones and put it back in another pan to reduce until it's nape.


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