Green Pepper Duck

Preparation:

Preparation: Heat the butter in a pan and add the thinly sliced onion. When it has become transparent, add the carrot slices, celery, parsley and thyme. Cut the duck's head, neck and legs. Rub it off with salt and pepper. Inside put three grains of green pepper, a knob of butter, a pinch of salt. Tie it up with white kitchen string. Place it in the same pan as the vegetables. Cover and put in a hot oven at 220 degrees for a quarter of an hour. Remove from the oven, pour over the wine and place the container on the stove. Let it evaporate. Add the broth, bring to the boil, cover again and put back in the oven at 190 degrees for three quarters of an hour. If it dries too wet with more broth. Remove the duck from the pan. Pass the cooking sauce, dilute it with half a ladle of boiling water, pour it back into the pan and let it reduce a little. Add the diced pepper and the green pepper. Put the duck back in the container and place in the oven at 190 degrees for a quarter of an hour. Cut it into pieces and cover them with the sauce. Accompanying wines: Lison Pramaggiore Cabernet “Riserva” DOC, Lacrima di Morro DOC, Mandrolisai Rosso DOC.