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Stuffed Duck

di Academia Barilla

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Stuffed Duck
2 hours

Main course


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

Preparation 45 minutes preparation + 2 hours cooking
1. Put the pork, veal and pancetta through a grinder

2. Add crumbled sausage and thinly sliced onion

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

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

5. Soften the bread in milk and squeeze out excess

6. Place the meat mixture into a bowl

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

8. Mix well and spoon the mixture into the duck (cleaned)

9. Truss the duck carefully with kitchen twine

10. Arrange the duck in an oval casserole with a few tablespoons of olive oil, a sprig of rosemary and a few sage leaves

11. Season with salt and pepper

12. Cover and cook over low heat for about 2 hours

13. Baste the duck occasionally with meat broth

14. Carve duck into about ten pieces and arrange on a platter before serving