BRAISED DUCK
Ingredients:
800 g duck leg and thigh
200 g carrots
5 g celery stalks
200 g onions
10 g garlic
2 bay leaves
200 ml red wine
350 ml vegetable broth
20 g duck fat
Salt
Pepper
Instructions:
Debone the duck leg and thigh, remove the skin, and cut the meat into strips. Rinse and peel the vegetables, then chop them into smaller pieces.
Heat the duck fat in a pot and sauté the vegetables until softened.
Add the duck meat and bay leaves, and brown the meat until it changes color.
Pour in the red wine and cook until it evaporates.
Add the vegetable broth, reduce the heat to low, and simmer for about 30 minutes.
Season with salt and pepper to taste.
Serve with dumplings or potatoes as a side dish.
Enjoy your meal!
Note: This recipe was provided by Restaurant Bernarda from Varaždinske Toplice.
