Anitra in Porchetta

Roast Duck in the Manner of Suckling Pig

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This recipe came about because we were planning a menu in honor of Giuliano Bugialli and wanted to cook some of our favorite dishes inspired by his books. Given the volume and pace of our open line, we could not prepare his duck stuffed with sausage and serve it perfectly. So, as a compromise, we decided to keep the taste of the recipe by putting the sausage into a robust sauce. That way we could cook the ducks and portion them, cook the sauce separately, and we would not have to reheat the stuffing which might then dry out. To attain a looser, more saucelike consistency, we used beef stock and chose sweet vermouth because of its herbaceous quality. By the way, Giuliano liked it!

Ingredients

    Method