Beer Duck

Preparation:

Preparation: Cut the head, neck and legs off the duck. Heat the butter in a high sided pan. Add the onion cut into thin slices and when they have become transparent, brown the duck for a quarter of an hour, turning it constantly so that it browns well on all sides. Pour in the beer, bring to a boil, reduce the heat so that the liquid simmers. Adjust salt and pepper. Add the rosemary, thyme, sage leaves and cook for an hour, taking care to moisten the duck with its sauce from time to time and turn it several times. When it is cooked, remove it from the pan and keep it warm. Remove the aromatic herbs from the cooking liquid and if this is too liquid, reduce it by raising the heat. Add the raisins soaked in warm water and squeezed. Let it boil for a few minutes. Cut the duck into pieces and then put it back together on the serving plate. Cover it with its sauce. Accompanying wines: Double or triple malt beer, Valle D'Aosta Petit Rouge DOC, Chianti Montalbano DOCG.