Duck With Almond Sauce

Preparation:

Preparation: Wash and dry the duck. Remove the head, neck and legs. Set aside his liver. Cut it into pieces, salt, pepper and flour them. In a saucepan, heat two tablespoons of oil over low heat, quickly flavor the liver, remove it and set it aside. In the same pan, brown the onion and garlic slowly, then remove them and add them to the liver. Put the duck pieces in the pan (if necessary add a little oil first and let it heat up) and brown them evenly. Add the chopped tomatoes, lower the heat, cook covered. Meanwhile, blanch the almonds, peel and mince them with the liver, onion and garlic. Dilute this mixture with wine and sprinkle it on the duck. Add the chopped parsley and salt. Cover and continue cooking over low heat for an abundant hour, possibly adding a little hot water. Arrange the pieces in the center of a serving plate. Around it, make two rounds of mashed potatoes with grated cheese and serve. Accompanying wines: Valpolicella "Superiore" DOC, Rosso Di Montepulciano DOC, Etna Rosso DOC.