Stuffed and roasted duck is one of the traditional dishes of the most famous of Venetian night, the Redentore Festival, which is celebrated on the eve of the third Sunday of July and ends with fireworks over the island of Giudecca.
In earlier times, there was probably no farmer in the Venetian hinterland and on the islands of the lagoon who did not even have ducks. They were mostly white Peking ducks, which were characterized by tender and tasty meat.
Today, ducks are usually from large farms. In the preparation, however, nothing has changed: braised ducks with pepper sauce or stuffed roast ducks are preferred.
Ingredients for 4 persons
|1 duck of 1.2 kg||2 slices (50-60 g) of “soppressa” (Venetian salami)|
|100 grams of minced pork||1 clove of garlic|
|1 sprig of rosemary||some sage leaves|
|1 bunch of parsley||1 egg|
|50 g of grated Parmesan||1 pinch of fresh grated nutmeg|
|1 piece of grated stale bread||1/2 glass of milk|
|50 g butter||1/2 glass of olive oil|
|1 glass of dry white wine||100 g of sliced bacon|
|salt and pepper|
about 2 hours
Prepare the duck: separate the head and feet and clean out the innards. Set the innards aside.
Finely chop the “soppressa” and the innards with garlic, rosemary, sage and parsley. Mix with the minced pork, breadcrumbs, milk, parmesan, egg, nutmeg, salt and pepper. Add some pieces of butter and mix the dough well.
Fill the duck with the dough, sew the opening with kitchen string, cover with some sage leaves and bacon and tie it up with kitchen twine.
In a roasting pan, heat some butter and olive oil. Roast the duck on all sides. Add wine and put the roasting pan in the preheated oven (200 ° C). Let bake the duck for 1 1/2 hours, occasionally wetting with the bottom. The duck should always be cooked upside down.
Remove the duck from the oven, remove threads and stuffing. Cut the duck into portions and arrange on a plate. Pour over the base and add the sliced stuffing. Serve immediately.
Wine recommendation: Cabernet del Piave or Merlot di Lison-Pramaggiore