ITALIAN ROAST DUCK
By Simbooker on the 29th June 2015
Files & Tags: recipes, index, duck, italian and pasta, potatoes & root vegetables, dumplings and noodles
The dish is called Anatra Arrosto Ripiena. It means stuffed roasted duck. If you go to any Italian restaurant around the world, the likelihood of you seeing duck on the menu is probably zilch. Yet ironically, duck is quite popular in parts of Italy. I love duck, it's my favourite meat.
It is so tasty and flavourful and it's also surprisingly versatile. I am always amazed by the many different ways that I can cook or prepare duck. I decided on doing duck the Italian Way this time.
I have been eating a lot of tasty things this year, but I always seem to come straight back to duck. I am also craving a lot for Lamb and Mediterranean dishes. Italian and Greek is what I want, and I am glad I went ahead because it is nothing less than delicious.
We all know, or at least should know, that basil, oregano, and parsley are common herbs used in Italian cuisine. But the combination of rosemary, thyme, sage and/or fennel is also very much an Italian combination of ingredients. These herbs give the duck a sensational aroma and flavour.
This intense flavour from the rosemary, thyme, and sage intensifies over time. It's amazing.
My version of this recipe is much more simplified than most. I only stuff the duck with Ciabatta bread. I also stuffed the duck with onion and garlic to give it maximum flavour. In Italy it's often stuffed with a variety of meats.
But all I need is the duck and the delicious bread stuffing.
Anatra Arrosto Ripiena-THE RECIPE
THE INGREDIENTS...1 whole Duck, 4 sprigs of fresh thyme, Half: 1/2 tsp of dried sage, 1/2 tsp of dried rosemary, 1 tsp of dried parsley, 1 tbs of salt, 1/4 cup of wine, 1 whole garlic, 1 whole onion, Half a loaf of Ciabatta bread cut into chunks...sprinkle the bread with half a teaspoon each of rosemary, sage, and thyme, and add half a cup of chicken stock to the bread before placing it inside cavity , 1tbs of light soy sauce for flavour (optional)