Name: Anatra Arrosto al Vino Rosso (Roast Duck with Sweet Red Wine)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, peeled and chopped; 3 handfuls fresh sage leaves, very finely chopped; 2 tablespoons olive oil; sea salt and freshly ground black pepper; 1 bottle sweet red wine (such as Aleatico di Puglia); 3 ducks, with their livers; 3 handfuls fresh rosemary leaves, very finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Buy small Gressingham ducks and allow half a duck per person. The ducks are blanched before roasting to release the excess fat.

Ingredients

3 ducks, with their livers
3 handfuls fresh rosemary leaves, very finely chopped
3 handfuls

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Fill a saucepan large enough to hold all the ducks with water and bring to the boil. Lower the heat to a simmer and immerse the ducks. Leave small ducks in for 5 minutes; larger, fattier ones for 7-8 minutes. Remove the ducks and hang over a dish to collect the liquid fat that will drip out. Allow to drip for 30 minutes, longer if possible. Using a hairdryer, blow hot air over the skin surface

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Ingredients

Method

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