Venetian Roast Duck with Macaroon Stuffing

Name: Venetian Roast Duck with Macaroon Stuffing (Anatra col Pien 2)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 X 4½ lb (2 kg) oven-ready duck, boned; 1 egg yolk; 2 sprigs rosemary, leaves removed and chopped; 3 tablespoons vegetable oil plus extra for greasing; 4 oz (100 g) veal escalope or chicken breast, minced; 4 oz (100 g) plus 1 rasher bacon, finely chopped; 1 bottle dry white or red; salt and pepper; 1 tablespoon grated Parmesan cheese; 5 tablespoons Marsala wine; 4 amaretti biscuits or macaroons, crumbled; 1 stale, white bread roll, crusts removed, grated; 4 amaretti biscuits or 2 macaroons, crumbled to a fine dust; 1 handful parsley, finely chopped; 2 tablespoons olive oil; 1 duck liver or 2 chicken livers, trimmed, washed and chopped

Anatra col Pien 2

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Europe
Italy
Main course
Venice
Mediterranean

Method

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

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