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Ingredients
Salsa alle ciliegie
- 20 g di burro
- 150 g di ciliegie denocciolate, in quarti
- 50 g di Vermouth rosso
Anatra
- 1500 g di acqua
- 30 g di succo di limone
- 1 petto d'anatra con la pelle (circa 400 g)
- olio extravergine di oliva
- sale q.b.
- Nutrition
- per 2 porzioni
- Calories
- 3691 kJ / 882 kcal
- Protein
- 87 g
- Carbohydrates
- 13.7 g
- Fat
- 49.6 g
- Saturated Fat
- 9.8 g
- Fibre
- 2 g
- Sodium
- 447.9 mg
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