Duck braised in wine
Description
The dish is prepared without unnecessary complications. Today I will tell you. The finished dish can be served at the table.
Instructions
- 1
Step 1
Soak the prunes in warm water and set aside for now. Remove the skin from the duck and cut it into pieces: first cut off the legs, wings, neck, breast, and thighs. For convenience, divide the back into three parts.
- 2
Step 2
On a heated skillet, melt the butter and fry the duck in batches, not all at once, so that each piece lies freely on the bottom of the pan.
- 3
Step 3
Sear the duck until a light golden crust forms. Mix mayonnaise with minced garlic, then add the seared duck pieces and mix thoroughly so that the meat is evenly coated with the sauce.
- 4
Step 4
Fry the minced onion and carrot until golden brown.
- 5
Step 5
Place the onion and carrots at the bottom of the saucepan for stewing. Put the pieces of duck on top, and place the soaked prunes over the duck. Pour wine into the saucepan with all the ingredients. Add boiled water or chicken broth until all ingredients are covered with liquid.
- 6
Step 6
Simmer in a saucepan over low heat for one hour.