recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
of Valentina's ambitions is "to return home to
Tuscany semi-permanently with my sons to run Villa
Valentina, the ultimate Italian Cookery School
and centre of excellence, where I will celebrate
the food, wines and other related aspects of Italy".
recipe has been supplied by Celebrity Chefs UK,
through which Valentina can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
a truly delicious duck dish try Valentina Harris's
Venetian recipe, richly and intriguingly flavoured
bacon, finely chopped
100g veal escalope or chicken breast, minced
1 duck liver or 2 chicken livers, trimmed, washed,
dried and choppeda
handful of fresh parsley, chopped
1 stale white bread roll, crust removed, grated
4 amaretti biscuits or 2 macaroons, crumbled
5 tbsp Marsala wine
1 tbsp freshly grated Parmesan cheese
salt and freshly ground pepper
1 egg yolk
1 x 2kg oven-ready duck, boned
2 tbsp olive oil
2 sprigs of rosemary, leaves removed and chopped
250ml dry white or red wine
the Salsa Peverada:
3 salted anchovies, boned, rinsed and finely
115g chicken livers, trimmed, washed, dried
and finely chopped
2 rashers unsmoked back bacon, finely chopped
grated zest of 1 lemon
1 garlic clove
5 tbsp olive oil
1 tbsp white wine vinegar
salt and freshly ground black pepper
4 amaretti, crumbled
the oven to 180ºC / gas 4
prepare the stuffing for the duck. Set aside
25g of the bacon and mix the remainder with
the minced veal or chicken, the duck or chicken
livers, parsley and breadcrumbs
the crumbled amaretti into the Marsala until
thoroughly soaked, then add to the bacon mixture.
in the Parmesan, season with salt and freshly
ground pepper and bind with the egg yolk.
the mixture into the duck and sew it closed
with cook's string.
together the olive oil, a little salt, the rosemary
and reserved chopped bacon.
the duck into a lightly oiled roasting tin and
spread the rosemary mixture all over the duck.
the duck in the oven for one and a half hours,
basting frequently with the wine and skimming
off excess fat. Remove from the oven and set
aside to rest, keeping warm.
the duck is resting make the salsa. Place the
anchovies, chicken liver, bacon, lemon rind,
garlic and olive oil in a small saucepan. Simmer
gently for 15 minutes, stirring often.
the garlic clove, stir in the wine vinegar and
season with salt and freshly ground pepper.
the duck into thick slices. Mix the crumbled
amaretti into the salsa and serve it with the
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