DUCK COOKED IN BEER
(Anatra Alla Birra)
The Silver Spoon, Phaidon Press
• 2 tablespoons butter
• 1 onion, thinly sliced
• 3¼ pound duck
• 4 cups beer
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 2 fresh sage leaves
• 1 tablespoon golden raisins
• salt and pepper
Melt the butter in a deep pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
Add the duck and cook, turning frequently, for 15 minutes until browned all over.
Pour in the beer, bring to a boil, then lower the heat to a simmer.
Season with salt and pepper to taste, add the rosemary, thyme and sage and simmer, basting and turning occasionally, for 1 hour until tender.
Meanwhile, place the golden raisins in a bowl, add lukewarm water to cover and let soak for 30 minutes, then drain and squeeze out.
Remove the duck from the pan and keep warm.
Remove and discard the herbs from the pan and increase the heat to thicken the cooking juices if necessary.
Stir in the raisins and simmer for a few minutes.
Cut the duck into pieces, place them on a warm serving dish and spoon the sauce over them.