Venetian Boiled Duck with Garlic Stuffing

Anatra col Pien 1

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Serve this dish with green beans, boiled potatoes and cooked radicchio.


  • 1 X 4½ lb (2 kg) oven-ready duck
  • 1 onion, peeled and cut in half


Wash the duck inside and out and dry it carefully. Put the onion, carrot, celery and a little salt into a saucepan large enough to take the duck when it is covered in the water. Pour in the cold water and bring to a gentle boil.

Mix together the chopped parsley and garlic, the duck or chicken livers, bacon, nutmeg, eggs, Parmesan and a pinch of salt. Stir thoroughly and add enough bread