Le Ricette

Stuffed Duck

di Academia Barilla

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Le ricette
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PREPARATION TIME
165 min
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DIFFICULTY
Difficult
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TYPE
Main course
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ITALIAN REGION
Piemonte


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


duck

Preparation 45 minutes preparation + 120 minutes 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. Place the meat mixture into a bowl.

6
Add the boiled rice, bread, parsley and garlic, chopped together, eggs, a pinch of salt and freshly ground pepper and nutmeg.

7
Mix well and spoon the mixture into the duck (cleaned). Truss the duck carefully with kitchen twine.

8
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.

9
Baste the duck occasionally with meat broth.

10
Carve duck into about ten pieces and arrange on a platter before serving.


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