- 1 duck chest (around 600 g)
- 1 small onion
- a half pepper
- 1 stem of celery
- 1 carrot
- 1 little branch of rosemary
- 2 garlic yolks
- 1 spon of concenrated tomato sauce
- 1 bottle of Barolo
- white flour
Cut the vegetables (carrot, onion, celery, pepper) to pieces and put them in a pan with oil and butter.
Add the rosemary and one garlic yolk.
Let the mix fry lightly on a high fire.
Add the tomato sauce and a spoon of flour, let cook for a couple of minutes and add the wine.
Add salt and pepper; let the sauce coagulate and sieve it.
In the meantime, cook the duck, previously covered with flour. Let it cook in a pan with oil, butter and rosemary for ten minutes on each side.
Add salt and pepper.
Once it’s almost ready add the sauce and keep cooking for some minutes.
cut the duck in slices and serve hot with the sauce.