Preparation:
We give a sense to the sweet bunches of sagrantino, rich in tannins and aromas, baked with duck breast. I cook ducks raised by me, they have an extra flavor, but also the ones you buy from the butcher will be fine. We begin to flore the two breasts only on the meat side, leaving the skin clean. Let’s fry this floury part in an oil-greated pan. While they are browning, we prepare the sagrantino: completely gin two beautiful bunches and keep the berries in a plate. We turn the breasts on the side of the skin and in the meantime we assemble the bottom for the final sauce: we chop up a Cannara onion, we cut into strips a couple of slices of herbal lard and we make a beating with the knife, so that the onion can bring out some of the aromas together with the lard. As soon as the browning of the duck is finished, we remove it from the pan and start again: a drop of oil – since the other one has become impoverished – and we brown the beaten. Let’s fade with the white wine and wait for the alcoholic aroma to go away, one-minute thing. Add a little salt and pepper and place the duck breasts on the floured side, leaving to season for three minutes. We turn around and, when the other side is ready, we give one last wet with a drop of brandy. We place the duck breasts in a baking dish, cover with the grains of Sagrantino, a pinch of salt and the bottom of the first. We give it a little liner, we make it more compact – I recommend that the chest be covered with grapes – and we bake at 200°C for the first 10 minutes and then, for an hour, at 150°C. Be careful, the duck breast should never be overcooked, because it becomes clumpy. Now the game is very simple: we extract the two pieces of duck from the grape broth, put them on the cutting board and slice them. We plate them and pour the Sagrantino sauce over them.
