Braised Duck, Valpolicella, Tomato and Rosemary with Polenta

 

Australian Gourmet Traveller Italian recipe for braised duck, valpolicella, tomato and rosemary with polenta by Buzo restaurant in Sydney.

What you will need

1 free-range duck (about 2kg)

1 tbsp vegetable oil

2 carrots, finely chopped

1 celery stalk, finely chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

1 rosemary sprig

375 ml Valpolicella (see note)

800 gm canned diced Italian tomatoes

2 fresh bay leaves

Pinch of finely grated nutmeg

Β½ cup (loosely packed) flat-leaf parsley, coarsely chopped

To serve: soft polenta

Β  Brine 300 gm fine sea salt

275 gm (1ΒΌ cups) white sugar

5 juniper berries, coarsely crushed

2 fresh bay leaves

1 tsp black peppercorns, coarsely crushed

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