'1 pato of 2 to 2 1/2 kg'
salt and black pepper to taste
'1 can of pçção in broth, cut into gomos, drained (reserve the broth)'
'1 tablespoon butter'
'1/2 teaspoon olive oil'
2 carrots peeled and sliced finely
1 onion peeled and sliced finely
1 garlic clove minced
'1 bunch of tempering spices:
salsa, 1 bay leaf, 1 tablespoon dried oregano'
For the sauce:
'1/4 cup white wine'
'3/4 cup cooking broth from the duck'
'1 1/2 tablespoons red wine vinegar'
'1/4 cup reserved pçção broth'
2 tablespoons cognac
'1 pato of 2 to 2 1/2 kg'
salt and black pepper to taste
'1 can of pçção in broth, cut into gomos, drained (reserve the broth)'
'1 tablespoon butter'
'1/2 teaspoon olive oil'
2 carrots peeled and sliced finely
1 onion peeled and sliced finely
1 garlic clove minced
'1 bunch of tempering spices:
salsa, 1 bay leaf, 1 tablespoon dried oregano'
For the sauce:
'1/4 cup white wine'
'3/4 cup cooking broth from the duck'
'1 1/2 tablespoons red wine vinegar'
'1/4 cup reserved pçção broth'
2 tablespoons cognac
Multiply the duck with salt and black pepper
Cook the duck with all the ingredients (except the pçção and cognac) for 1 hour
Remove the duck from the cooking liquid and place it in a refrigerator-proof dish
Precalve the oven to moderate temperature (170°F)
Mix the sauce ingredients and pour them over the duck
Bake for 1/2 hour or until golden brown
Let the cooking liquid cool to remove the fat
In the last 10 minutes of cooking, place the pçção gomos around the duck
Cognac in a shell, light it and pour it over the duck
Cut it into pieces
Arrange it on a heated platter, drizzle the sauce on top, and serve immediately
Serve 4 portions.
