1 large duck, cleaned
2 chopped onions
3 mashed garlic cloves
1/2 bottle of white wine
Salt and black pepper to taste
2 tablespoons of butter
300g of red fruits
2 tablespoons of Porto wine
8 fresh figs, cut into quarters
1 large duck, cleaned
2 chopped onions
3 mashed garlic cloves
1/2 bottle of white wine
Salt and black pepper to taste
2 tablespoons of butter
300g of red fruits
2 tablespoons of Porto wine
8 fresh figs, cut into quarters
1
Season the duck with onion, garlic, white wine, salt, and black pepper
Place it in a refrigerator, cover with aluminum foil, and refrigerate for 12 hours
Remove the duck from the refrigerator, butter it, place it in an oven dish, and drizzle with the marinade
Cover with aluminum foil and bake in a preheated oven at 200°C for 1 hour
Drizzle with the marinade occasionally
Remove the foil and glaze for 30 minutes
Let it cool and reserve the formed sauce
2
In a pot, combine the reserved sauce, red fruits, and simmer over low heat until boiling
Add the wine, remove from heat, and let it cool
Strain through a sieve and reserve
Cut the duck into pieces and fillet the breast.
