Recipes of Langhe: Braised duck chest with Barolo
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Skillet
- Measuring spoon
- Fine-mesh sieve
- Wooden spoon
- Spoon
- Plate
- Stove
Ingredients
- 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
- salt
- pepper
- oil
- butter
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