duck with giblets – 700g
Thyme Dried -. 1 teaspoon
parsley – 6 sprigs of
onion, finely chopped – 3 cups
carrots, finely chopped – 1 cup
olive oil – 2 tbsp. tablespoons
corn flour – 3 tbsp. spoons of
port wine – 1 cup of
broth chicken – 4 cups of
bay leaves – 2 pcs.
ground black pepper
Duck carcass cut into cubes about the size of 2.5 cm, and fry in oil for about 15 minutes until golden brown. Add chopped giblets duck, onions, carrots, finely chopped thyme and parsley, bay leaf, broth and stew for 1 hour while stirring, removing with a slotted spoon formed foam.
Broth strain and take off his fat. If necessary add broth turned so that four fluid nozzle.
Pieces of duck dry cloth in several places to pierce the skin with a fork, add salt and pepper and bake in a preheated 200 ° C oven for 35 minutes, pouring formed by baking fat.
Part of the port with warm thyme for 5 minutes.
The remaining port mixed with corn flour, add the resulting broth during cooking duck and removed when baking fat, pour the port wine and thyme and boil, stirring constantly, until thickened. Serve the duck with hot sauce.