Name: Anitra in Porchetta (Roast Duck in the Manner of Suckling Pig)
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered, if desired (see Note 3); ⅓ cup sweet vermouth; Fresh rosemary sprigs; Fresh sage leaves; 1½ cups Beef or Duck Stock; 4 to 5 tablespoons chopped fresh rosemary; ⅔ cups finely chopped carrots; 1¼ cups finely chopped onions; 3 tablespoons chopped fresh sage; ½ cup finely chopped celery; 1 pound fennel sausage, prepared or homemade, casings removed if necessary and crumbled; 2 tablespoons olive oil

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