Stuffed duck

773 Views
 
MASTERY Level
165 min
774 Views
 
MASTERY Level
0 People
165 min
INGREDIENTS for 0 people
  • 3 ½ lb duck
  • 7 oz ground pork
  • ½ cup dry white wine
  • 7 oz Minced veal meat
  • 1 pork sausage
  • 1 ¾ oz pancetta (italian bacon)
  • 1 ¾ oz lard
  • 3 ½ oz Rice
  • 3 ½ oz crustless white bread , soaked in milk and water and drained well
  • 1 sprig parsley
  • 1 clove of garlic
  • 3 hard-boiled eggs
  • nutmeg
  • extra virgin olive oil
  • 1 sprig rosemary
  • 5 leaves of sage
Preparation

Pass the pork and veal meat through a mincer, add the sausage, the diced pancetta, the chopped lard and the thinly sliced onion and brown the mixture in a pan. Meanwhile, in little salted water, boil the rice. Put the mixture into a bowl, add the rice and the bread (previously softened in the milk and squeezed out), a little parsley and garlic chopped together, the yolks of 3 hard-boiled eggs, salt, pepper and nutmeg. Amalgamate well and stuff the cleaned duck with the mixture. Close the stuffed duck well using kitchen string. Position in an oval casserole containing some spoonfuls of olive oil, a small sprig of rosemary and some sage leaves. Leave to cook over a low heat covered for about 2 hours. When it is half-cooked, pour the stock and half a glass of white wine over the stuffed duck. Once cooked, cut the duck into a dozen or so portions and arrange on the serving plate.

Main courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more