Ingredients

  • 150 grams bacon finely chopped
  • 100 grams chicken breast minced, or veal
  • 1 duck liver chopped
  • 15 grams parsley chopped, handful
  • 1 bread roll stale, crust gone
  • 4 amaretti biscuits crumbled
  • 5 tablespoons marsala wine
  • 1 tablespoon cheese, parmesan Regiano grated
  • salt & pepper to taste
  • 4 ½ lbs. duck, whole boned
  • 2 tablespoons olive oil
  • 2 sprigs rosemary chopped
  • 225 milliliters white wine or red
  • Garnish
  • Salsa Peverada
  • 3 anchovies salted
  • 110 grams chicken livers chopped
  • 2 bacon, streaky finely chopped
  • 1 lemon zest
  • 1 clove garlic
  • 5 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • salt and pepper to taste

Directions

1. Preheat oven to 175*C/350*F/GM 4. Grate the crustless, bread roll. Reserve 30 grams of bacon and mix remainder with the minced chicken or veal, the livers, parsley, breadcrumbs. Stir the crumbled biscuits into the Marsala until mushy, then add to the meat mixture. Stir in the Parmesan, season to taste and bind with egg yolk.
2. Spoon mixture into the duck, sew it closed. Blend the olive oil, salt, rosemary and reserved chopped bacon. Put the duck into a lightly oiled roasting tin, spread with rosemary mixture. Roast in oven for 1 1/2 hours, basting frequently with the wine and skimming off excess fat. Remove duck from oven, transfer to a serving platter and carve into thick slices. Crumble the amaretti biscuits into the Salsa Peverada and serve with the duck.
3. Salsa Peverada- Simmer all ingredients except the wine vinegar, salt and pepper over a gentle heat for about 15 minutes until soft and cooked through. Stir frequently to achieve as smooth a texture as possible. Discard the garlic. Sprinkle with white wine vinegar, season with salt and pepper and stir well. Serve very hot.

Notes
Serving Ideas:Original serves 6.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadVenetian Boned Stuffed Duck. To import, drag image to your MacGourmet recipe box.