3 servings

I have adapted the recipe from the book “The Silver Spoon” (PHAIDON) – which appears to be the Bible of the Italian cuisine. This is a very aromatic, tasty and an unconventional meal in a way – my further escape from the everyday dishes I am used to and am bored with. The only thing you need is patience – duck meat takes time to be prepared but you will be satisfied with the result!


2 pcs duck magret (I use big breasts with skin)

1 onion, cut into half moons

1 handful of raisins

1 cup beer + a little more to soak the raisins

2 tbsps cornstarch

1 cup cold water

salt to taste

black pepper to taste

thyme to taste (dried)

rosemary to taste (dried)


Boil the breasts until almost ready (it takes about an hour and a half, it depends on the meat). I keep the broth to use it later.

Soak the raisins for 30 minutes in a little beer (just to cover them).

In a saucepan, I stew the onion with a part of the duck broth. When ready, I add the duck breasts with the skin at the bottom of the saucepan. For a few minutes, I turn them up and down to fry very lightly on both sides. They are greasy and there is no need to add any fat.

After the meat is fried, add the spices, the beer and the raisins (together with the beer they were soaked in).

Dilute the ready mixture with duck broth to the desired consistency (a clear mash-like texture should be obtained that will thicken later). Simmer for 15 minutes.

I take the breasts out of the pot in a separate dish and cut them diagonally into slices, 1 cm thick.

Dissolve cornstarch in cold water. I add this mixture into a thin stream in the pot with the mash. I stir vigorously to thicken.

In plates, I pour out some of the mash. I arrange slices of duck meat on it.