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Ingredients for 4 people
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- 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
Le Ricette
Stuffed Duck
di Academia Barilla
PREPARATION TIME
165 min
165 min
DIFFICULTY
Difficult
Difficult
TYPE
Main course
Main course
ITALIAN REGION
Piemonte
Piemonte
Tags
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
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.
Baste the duck occasionally with meat broth.
Carve duck into about ten pieces and arrange on a platter before serving.
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