DELTA style duck

• 2 chopped barbaric ducks or 3 trays of duck for rice
• Virgin Olive Oil
• 1 bay leaf
• 2 onions
• 1 head of garlic
• 1 glass of cognac
• dry wine or beer
• salt and black peppers

For the mince:

• Toasted bread
• 2 grains of garlic
• 1 tomato
• Vinegar
• Parsley

preparation

1. Add virgin olive oil to a saucepan, season the duck pieces and fry for 10 minutes over medium-high heat.
2. During this process place the bay leaf, the whole and halved head of garlic and a glass of cognac.
3. Lower the heat and add the onion cut into pieces and the dry wine or 1 glass of beer (either one or the other works).
4. Slow fire and tranquility... This should be cooking for 1 hour and a half.
5. Now it's your turn to prepare the picada: in a mortar put the 2 garlic cloves, the parsley, the toasted bread, the tomato and the vinegar (half a cup of coffee).
6. Now you know what it's time to chop everything with great grace and salt shaker.
7. Remember that you have the duck simmering. Well then, 10 minutes before removing it from the heat, add the mince that you just made so well.
8. The stew will be impregnated with the mixture that has been made and put out the fire.

Enjoy!