We present a typical dish from the area of Figline Valdarno, which is eaten on the feast of pardon in September.
Ingredients:
- 1 duck apart
- 3/4 boiled celery
- oil, an onion, a clove of garlic
- a rib of celery
- a glass of red wine
- tomato sauce to taste.
- an egg
- salt and pepper
Preparation:
Cut into small strips celery boiled, squeeze to remove the excess of water boiling, dip them in flour and dip in egg. Fry them in hot oil and dry them on paper towels. Put a little oil in a pan with chopped onion, garlic, celery. Add the duck pieces, flavour it to taste with salt and pepper and FRY until brown. Put the red wine, evaporate and distribute the tomato puree. Allow to cook. At last add celery and after about five minutes switch off the heat.