tempo: 100
Kcal: 100
Difficoltà: 3
Ingredienti per 0 persone:
One boned duck,
1 kg. good mincemeat mixed with the meat of one sausage,
1 egg,
500g. grated parmesan cheese,
1 small handful of raisins,
1 small handful of pine kernels,
grated nutmeg,
white breadcrumbs,
1 glass of milk,
1 glass of red wine,
extra-virgin olive oil.

Ricetta:

Ristorante Cibreo - Via del Verrocchio, 8r tel. 055.2341100
Stuffed duck

Ingredients:
One boned duck,
1 kg. good mincemeat mixed with the meat of one sausage,
1 egg,
500g. grated parmesan cheese,
1 small handful of raisins,
1 small handful of pine kernels,
grated nutmeg,
white breadcrumbs,
1 glass of milk,
1 glass of red wine,
extra-virgin olive oil.

Preparation:
Put the mincemeat in a bowl together with the sausage, egg, grated parmesan cheese, breadcrumbs (previously soaked in milk), raisins, pine kernels, 1/4 of a grated nutmeg and a pinch of salt. Mix all the ingredients together. Take the boned duck, which should look like a kind of bag, and stuff it with the mince mixture taking care not to perforate the skin. Press the duck to force out any remaining air bubbles and then close the opening with toothpicks.
Place the duck in an oven tin with half of the glass of oil and then cook in a hot oven (150°). Brown first on one side and then turn to brown the other.
Handle with care because the skin is particularly delicate at this point and can easily perforate.
Sprinkle occasionally with wine to obtain a sauce, which will be served with the duck. Cook for about one hour.

Note:
Ristorante Cibreo