Wild Duck with Piquant Sauce

Per Arrostir Nello Spedo, e Cuocere in Piu Modi Anatre Selvaggie

Preparation info

  • Serves


    • Difficulty


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

This survey of the kinds of wild duck and how to cook them gives a good idea of Scappi’s encyclopedic knowledge. Brodo lardiero is a sweet-sour sauce made from toasted breadcrumbs, red wine, tart flavorings, spices like cinnamon and cloves, and a variety of fruits including wild cherries, prunes, and raisins.

I find that there are different varieties of wild duck – big ones, little ones, ones with variegated feathers and feet, but the best have red feet and bills and they feed in the open countryside, while those that have black bills and feet feed in the valleys and are not so good, but all have the same season from October through to the end of February, and these birds are best during the coldest months, and all like damp and marshy country, and can be spit-roast like cranes, or cooked in brodo lardiero, or cooked in this other way. Pluck and draw the duck and remove the neck and feet and place the duck in a pan with red wine and a little vinegar to cover, and chopped ham, pepper, cinnamon, cloves, nutmeg, ginger, sage leaves and raisins, and close the pan so that the steam does not escpae, and cook for 1½ hours, more or less depending on the age and size of the duck, and when cooked serve with this sauce, and you can cook whole large onions with the duck, and prunes and dried wild cherries.