Venetian Boiled Duck with Garlic Stuffing

Name: Venetian Boiled Duck with Garlic Stuffing (Anatra col Pien 1)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 onion, peeled and cut in half; 1 X 4½ lb (2 kg) oven-ready duck; ½ teaspoon grated nutmeg; 2 eggs; 3–4 tablespoons fresh breadcrumbs; 4 tablespoons grated Parmesan cheese; 4 oz (100 g) duck or chicken livers, trimmed, washed and finely chopped; 1 rasher bacon, finely chopped; 2 cloves garlic, peeled and finely chopped; 1 handful parsley, finely chopped; 1 carrot, scraped and cut in half; 1 stick celery, cut in half salt; 3½ pints (2 litre) cold water

Anatra col Pien 1

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

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

Ingredients

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

Europe
Italy
Main course
Mediterranean
Venice

Method

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