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). Serve with Salsa Peverada, if you like.
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