Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Flame-grilled duckling


Pluck and gut the duckling. Flame and tie it with a colorless thread.
Chop the onion, lard, sausage, rosemary and sage leaves finely, and place this mixture in a large pan with 50 g of butter and three tablespoons of oil.
Brown it well over moderate heat until the mixture is well toasted.
Put the mixture on top of the duckling and brown carefully on all sides: when you see the dackling golden brown, sprinkle it with a third of a glass of Grappa and as soon as it has evaporated, add salt and pepper and then flambé it with some more Grappa.
Make sure you turn the duckling often while cooking.
Ten minutes before serving, remove the duckling from the pan and filter the sauce.
Put the duckling in the pan, pour over the sauce and cook for another five minutes: if the sauce is a little too thick, stir in a knob butter and a little flour.
Slightly thicken the sauce, heat the Grappa in another bowl, and pour the sauce  on the duckling. Flambé.
Cut the duckling into four pieces and drizzle it with the cooking juice.

Recommended Grappa:
Sarpa Oro di Poli

  • Ingredients:

    A duckling  (about 900 g and ready to cook)
    1 small onion
    80 g lard
    1 shot glass aged Grappa
    100 g sausage
    1 sprig of rosemary
    A few leaves of sage
    Salt and pepper

  • Author:
    • Giuliana Bonomo, Bellezza
  • Typology:
    • Second course
  • Preparation time:
    • About 80 minutes
  • Notes: