Duck In Aromatic Sauce

Preparation:

Preparation: Wash and dry the duck. Remove the head, neck and legs. Inside, put a pinch of salt and pepper, the onion, sage, bay leaf, rosemary, marjoram and thyme. Tie it up with white kitchen string and place it in a pan with 30 g of butter and two tablespoons of oil. Cover the container with aluminum foil and put in a preheated oven at 180 degrees for about an hour and a half. Wet the duck occasionally with its sauce and turn it over. Meanwhile, pour the vinegar into a saucepan, add the chopped chervil, tarragon and basil, a few peppercorns and reduce the liquid over a low heat. Strain the mixture, let it cool and pour it over the egg yolks, mixing well. Add the tomato purée, the cream, a pinch of salt and pepper. Heat in a bain-marie and mix in the remaining flakes of butter. Mix well. Cut the duck into pieces, place them in the center of a hot serving dish. Cover them with the aromatic sauce. Sprinkle with freshly chopped basil. Serve immediately. Accompanying wines: Collio Rosso “Riserva” DOC, Chianti Classico DOCG, Aglianico Del Vulture “Riserva” DOC.