Name: Anatra Col Pien (Venetian Stuffed Duck)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 egg yolk; 30 ml/2 tbsp candied mustard fruits (mostarda di frutta), chopped; 15 ml/1 tbsp freshly grated Parmesan cheese; 4 amaretti or 2 macaroons, crumbled; 75 ml/5 tbsp Marsala; 1 stale white bread roll, crusts removed, grated; 1 oven-ready duck, about 2 kg/4½ lb; 115 g/4 oz veal escalope/US scallop or chicken breast fillet, minced/ground; 75 ml/5 tbsp olive oil, plus extra for greasing; 60 ml/4 tbsp chopped fresh parsley; 1 duck liver or 2 chicken livers, trimmed and chopped; 115 g/4 oz, plus 1 rasher/strip, streaky/fatty bacon or pancetta, finely chopped; 2 rosemary sprigs, leaves chopped; sea salt and ground black pepper; 750 ml/1¼ pint/3 cups dry white or red wine; Salsa Peverada and cabbage, to serve (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Sophisticated and elegant, this dish is one of the tastiest ways to serve duck. It is a very old recipe and one that makes the most of the wide variety of ingredients that have been available to the people of Venice for many centuries. The dish looks as good as it tastes, provided that the duck has been boned properly. If you are not confident about this yourself, ask your butcher to do it for you, or roast the duck whole and cook the stuffing separately (adjust the cooking time accordingly