Recipe of the Week – Tuscan Stuffed Duck
Tuscan stuffed duck is a typical dish from the areas of Siena and Arezzo.
Our Homeowners, Chef Francesco and Patrizia, from Podere Vetrichina in Tuscany, share with us this scrumptious Christmas recipe.
Duck has been bred in Italy for at least three centuries. Eggs are also appreciated from this animal, although ducks are mainly considered for their meat: reddish and a little fatter than chicken, it is excellent roasted and traditionally combined with fruit such as citrus fruits, cherries, chestnuts.
To cook the whole duck, you need to calculate 1 hour and then about 30 minutes for each kilo of weight. For the breast, it is a matter of taste, but it is generally preferable not to overcook it, a bit like a good steak.
Recipe Tuscan stuffed duck.
Ingredients for 4 people:
- 1 Boneless Duck Of 1500 G
- 50 G Butter
- 100 G Pork Loin
- 2 Chicken Livers
- 30 G Lard
- 1/4 onion
- 1/2 glass of dry white wine
- 1 Sprig Rosemary
- 1 Pinch Mixed Aromas For Roasts
- Olive oil
Brown the minced chicken livers, duck liver, lard, onion and loin with a little less than half the butter and a little oil, season with salt, pepper and spices; sprinkle with a little wine and stir. Stuff the duck belly with the mixture; sew the opening and tie it so that the wings and thighs are brought closer to the body. Brown the duck over high heat with a little butter, a little oil and rosemary, add salt and pepper and continue to cook it in a hot oven, adding the wine halfway through cooking.
Give it a try and let us know how it went! Looking forward to seeing photos of your Tuscan ducks.
Patrizia and personal Chef Francesco are owners of Podere Vetrichina in Tuscany. To view Podere Vetrichina click here. Book your stay at this fantastic holiday villa and try Francesco’s refined cuisine in the comfort of your home.
7 bedrooms and 7 bathroom, the villa can accommodate up to 14 guests. Rates start from €780/night.