Duck with beer

1 1400 g duck
100cl beer
30 butter g
1 cebolla
1 sprig thyme
1 sprig rosemary
2 sage leaves
1 tablespoon raisins
Salt and pepper

Clean the turkey.
Put the butter in a large frying pan and add the onion, cut into thin slices and when it is poached add the turkey, turning so that it is done all over.
Pour the beer and simmer.
Add salt, pepper, rosemary, thyme, sage leaves and cook for an hour, taking care to wet the duck from time to time with more beer or water and give several times.
Remove the herbs from the cooking liquid, and if this is not restricted by increasing the heat.
A few minutes before removing from the heat, add the raisins and boil for a few minutes.
Cut the duck into pieces and serve on a tray along with the sauce.

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