Venetian Roast Duck with Macaroon Stuffing

Anatra col Pien 2

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

I have eaten this on many occasions when I used to go to Conegliano to visit my cousin and to hunt for treasures at the antique fair in Asolo. Although it is not vital to use a boned duck for this recipe, it does make carving it so much easier - ask your butcher to bone it for you.


  • 4 oz (100 g) veal escalope or chicken breast, minced
  • 4 oz (


Pre-heat the oven to gas mark 4, 350°F (180°C).

Mix together the minced veal or chicken, the 4 oz (100