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Recipe for :

Venetian Boned Stuffed Duck with Salsa Peverada
 

This 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 Italian Cookery.

One 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".

The 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 country’s 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 here>

For a truly delicious duck dish try Valentina Harris's Venetian recipe, richly and intriguingly flavoured .

Ingredients

150g 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

For the Salsa Peverada:
3 salted anchovies, boned, rinsed and finely chopped
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

Method
  • Preheat the oven to 180ºC / gas 4
  • First 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
  • Stir the crumbled amaretti into the Marsala until thoroughly soaked, then add to the bacon mixture.
  • Mix in the Parmesan, season with salt and freshly ground pepper and bind with the egg yolk.
  • Spoon the mixture into the duck and sew it closed with cook's string.
  • Blend together the olive oil, a little salt, the rosemary and reserved chopped bacon.
  • Place the duck into a lightly oiled roasting tin and spread the rosemary mixture all over the duck.
  • Roast 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.
  • While 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.
  • Discard the garlic clove, stir in the wine vinegar and season with salt and freshly ground pepper.
  • Carve the duck into thick slices. Mix the crumbled amaretti into the salsa and serve it with the duck.

Serves 4 - 6


    Valentina Harris

 
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