Anatra Arrosto al Vino Rosso

Roast Duck with Sweet Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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