Stuffed duck
Soak the raisins in a shot glass of Grappa and leave for an hour.
Meanwhile, mince the veal, sopressa and liver of the duck, add a couple of tablespoons of oil, one of chopped parsley, bread crumbs soaked in bouillon and squeezed and crushed amaretti biscuits.
Add an egg, Parmesan cheese and raisins drained from the Grappa to the mixture and knead.
Debone the duck cutting a slot in the middle of the back, then stuff it with the mixture.
Seal the slot with some white thread, so that the filling remains in the duck.
Combine some oil, salt, rosemary and lard, brush the duck with this mixture.
Place the duck in a preheated oven at 190° and sprinkle occasionally some red wine during cooking, turning it so that it get roasted properly on all sides.
When the duck is ready, place it on a platter and serve accompanying with its cooking juices.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
1.5 kg skinnedand drained duck
150 g lean veal
50 g Venetian sopressa
6 amaretti bisuits
A spoonful of raisins
Grappa
Crumb of bread
Parsley
Rosemary
1 egg
A spoonful of grated parmesan
Little bouillon
Olive oil
Red wine
30 g lard
Salt and pepper - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second course
- Preparation time:
- About 40 minutes
- Notes:
- Plate of the Venetian tradition, called in the local dialect "anara colpien”.
