A dish worthy of a King!
1 duck (around 1,5 kg)
50 g extra-virgin olive oil
Salt and pepper
For the marination:
350 g white wine
50 g onion
50 g celery
Salt, pepper, garlic, rosemary, sage and bay
Clean the duck and put it inside a container. Season it with wine, add the vegetables – they should be already cleaned and cut into pieces – then add rosemary, sage, bay and garlic. Let it marinate for 18-24 hours; otherwise vacuum-pack it and let it rest for 2-3 hours.
After the marinating, season the inner part and grease with oil; then, place the meat on the dedicated tray (see the recommended accessories). Cook according to the recipe.
Once the cooking is done, blend the vegetables and the liquids together to make the sauce.