Sweet and Sour Duck

Preparation:

Preparation: Remove the head, neck and legs from the duck, salt and pepper it internally, tie it up. In a saucepan, melt the butter and add the finely sliced onions. When they have become transparent, add the sage and then the duck. Turn it several times so that it is well colored on all sides. Pour in the hot broth, cover and cook over low heat for an hour and a half or more, turning the bird from time to time. Remove the duck from the pan and keep it warm. Pour a ladle of boiling water onto the cooking liquid and then sprinkle with chopped mint. Put the sugar and a spoonful of cold water in a saucepan, put on the heat and caramelize. When it has reached a nice blond colour, pour it into the cooking juices together with two tablespoons of vinegar. Mix well, adjust the salt. Untie the duck, cut it into pieces, put it back together on the serving plate and serve it with the hot sauce on the side. Accompanying wines: Valtellina Superiore Valgella DOC, La Stoppa VdT Dell'Emilia, Cannonau Di Sardegna DOC.