Duck alla Napoleon

You don't have an oven or has it broken at the most inopportune moment? Don't worry, Napoleon Duck doesn't need it.

It seems that Napoleon was a good gourmet but I have my serious doubts about whether he ate duck and less "Napoleon". No one in his day would have dared to call a meal after the Emperor. As far as I know, the only dish that he tasted -at least known- was the Marengo Chicken while the rest of the recipes that bear his name were tributes afterwards.

Napoleon Duck is so simple and easy to make that you don't need an oven and very few ingredients. It is also great because it is cooked in its own fat, which is how the duck had always been cooked since time immemorial until someone put the first oven in a home.

INGREDIENTS (4 people):

• 1 whole duck between 1 and 1.5 Kg (2.2 to 3.3 pounds)
• 1 large onion
• 1 clove garlic
• 1 cup (200 ml) of white wine
• Half a cup (100 ml) of vinegar
• 2 or 3 bay leaves
• 1 sprig of parsley
• Salt
• Pepper
• Extra virgin olive oil

In a deep casserole, pour a drizzle of olive oil and fry the finely chopped onion and garlic clove (the garlic without the green germ inside).

While the sauce is being made, we cut the duck as follows: first lengthwise and then each half into 4 pieces, respecting the legs and wings. We chop the liver well and reserve it.

In the same casserole where we have made the sauce, add the pieces of duck and the finely chopped liver. If for those things in life the duck you have bought is completely clean and the liver has been removed, buy at least two or three chicken. Without liver it cannot be done.

Pour the wine and vinegar over the bird (which is better if it is white wine). Vinegar is essential due to the amount of fat that the bird will release. We also add the aromatic herbs, a little salt and another pepper. If the liquid does not cover the meat, add water until it occurs, but just to the limit.

We close the casserole well and leave it over medium heat for at least 2 hours. If it stays dry, we add more water but not so that it covers, just so that it does not stay dry at all, since the meat is served watered with its own juice. If there were no liquid, there would be no juice to pour over it.