Anitra with Raboso wine

Ingredients

• 400 g of duck breast with the skin on
• 200 ml of Raboso red wine
• Half a white onion
• Half a clove of Allium sativum (garlic)
• Half a stalk of celery
• Half a carrot
• 2 leaves of sage
• 75 g of finely diced bacon
• 500 g of edible wild mushrooms
• 150 g of basil-flavored tomato puree
• 50 ml of grappa
• olive oil, to taste
• salt, as needed
• Cooking wire

Wrap the beef in butcher’s twine, roll it up to form a log, and tie it securely with kitchen twine.

Lightly season the surface of the poultry with salt.

Place the meat in a non-stick cast iron Dutch oven, with enough olive oil to cook the small roast with sage, for about 30 minutes over low, gentle heat.

Use a lid to reduce evaporation and turn the meat regularly to prevent it from burning.

Pour the grappa over the duck and deglaze the pan.

Add the chopped fresh vegetables and let them marinate in the sauce.

Deglaze the meat with Raboso wine and reduce the sauce.

In the pot, place the cleaned and chopped mushrooms, allowing the juice to drain.

Add the tomato and continue with the preparation, reducing the sauce to the desired consistency.

Total cooking time: approximately 2 hours.

Serve the sliced meat hot, topped with a mushroom-based sauce, over a bed of yellow corn polenta.