About who I am Bartalomeo Skappy, I wrote – here. And now I propose to get acquainted with the recipe for the preparation of duck from this maestro culinary art.
Ingredients:
* 2 wild ducks with giblets, but without liver
* 250 g of boiled ham, sliced in small pieces
* 1 bottle of red wine
* 50 ml of red wine vinegar
* 2 ½ t. tablespoons (30 g) sugar
* 150 g drains without bones
* ½ h. tablespoons of white pepper
* 4 ground cloves
* A little ground cinnamon
* grated nutmeg
* ground ginger to taste
* 1 tbsp. with a hill (120 g) of a softened in the warm water of raisins
* salt
Wash the ducks and put them along with all the ingredients, with the exception of salt, in the stewpan. Close a lid and bring to a boil. Put the stewpan in a preheated oven and prepare 1 hour at a temperature of 150 ° C. Cooking time can be delayed depending on the size and age of ducks. Shift ducks with plums to a dish and keep warm. And bring the remaining sauce in the stewpan to a boil, salt. Serve it separately from ducks in a sauce.
Duck according to the recipe Bartalomeo Skappi (Anatra Alla Scappi)