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Stuffed Duck

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
165 min

DIFFICULTY
Difficult

TYPE
Main course

ITALIAN REGION
Piemonte

Tags

Difficult, Braising, Stewed (stufato), Impress guests, Main course, 120 minutes, 45 minutes, Piemonte, More than 1 hour, Duck

Ingredients for 4 people

1 duck
1/3 pound ground pork
1/3 pound ground veal
2 ½ ounces fresh pork sausage
3 ounces pancetta
½ cup onion
½ cup rice
3 ½ ounces bread with crusts removed
½ cup milk
1 sprig parsley
1 clove garlic
3 eggs
salt and pepper to taste
fresh nutmeg to taste
5 sage leaves
1 sprig rosemary
3 ½ tablespoons extra virgin olive oil
2 cups meat broth

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Ingredients

Preparation 45 minutes preparation + 120 minutes cooking

Put the pork, veal and pancetta through a grinder.

Add crumbled sausage and thinly sliced onion.

Brown the mixture in a drizzle of oil in a pan over medium heat.

Boil the rice in a separate pot with a small amount of salted water.

Soften the bread in milk and squeeze out excess. Place the meat mixture into a bowl.

Add the boiled rice, bread, parsley and garlic, chopped together, eggs, a pinch of salt and freshly ground pepper and nutmeg.

Mix well and spoon the mixture into the duck (cleaned). Truss the duck carefully with kitchen twine.

Arrange the duck in an oval casserole with a few tablespoons of olive oil, a sprig of rosemary and a few sage leaves. Season with salt and pepper. Cover and cook over low heat for about 2 hours.