Venetian Boiled Duck with Garlic Stuffing

Anatra col Pien 1

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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
  • 1 carrot, scraped and cut in half
  • 1 stick celery, cut in half salt
  • pints (2 litre) cold water
  • 1 handful parsley, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 4 oz (100 g) duck or chicken livers, trimmed, washed and finely chopped
  • 1 rasher bacon, finely chopped
  • ½ teaspoon grated nutmeg
  • 2 eggs
  • 4 tablespoons grated Parmesan cheese
  • 3–4 tablespoons fresh breadcrumbs


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 breadcrumbs to make a thickish consistency, rather like stiff porridge. Spoon this inside the duck and press it down lightly with the back of a spoon. Sew up the bird with white cook’s string and lower it into the simmering water with the vegetables. Cover and continue to simmer for about 2 hours or until the duck is tender and cooked through.

Remove the bird from the water, undo the stitches and split it open. Slide out the stuffing and slice it into neat rounds. Joint the bird carefully and arrange both the duck and the stuffing on a warmed serving platter.