BREAST OF DUCK WITH GRAPES JUICE

Ingredients (serve 4)

• A breast of duck of approx.800 gr
• A onion
• 2 carrots
• a celery rib
• 1 dl of extra virgin olive oil
• a glass of white wine
• 1/3 litre of white grapes juice
• 5 leaves of sage
• 1 branch of rosemary
• 2 cloves of garlic
• butter
• a spoon of flour
• salt
• black pepper

Mince the sage, rosemary and garlic; add salt and a bit of pepper. Degrease the breast, rinse it and strew it with the mixture salt and pepper.
Chop the onion, carrot and celery and put them in a baking-tin and in the middle lay down the breast and strew with the oil. Cook in a preheated oven at 180 ° C for approx. 30 minutes. After 10 minutes add the white wine and 10 minutes later half of the grapes juice, too. ( grapes without seed and milled in a mixer). At the end of the cooking take away the breast and put the vegetables on a high flame with the left juice; cook for a minutes add butter and flour mixed together. Cut the breast and sprinkle with the souce.