This recipe is a combination of the popular Porchetta with duck instead of the normal pork roast. Porchetta is a popular staple at many festivals and holidays in Italy, served from street vendors and often in a Panini. The Anatra in Porchetta offers a slightly different spin on the traditional dish that you are sure to find enjoyable.
Ingredients:
Ingredients:
- One whole, cleaned duck
- Fennel seeds
- Bunch of fresh fennel
- 4 Garlic Cloves
- 2 Peperoncini (chili peppers)
- Fresh Sage
- Fresh Rosemary
- Salt and Pepper
- Olive Oil
- Glass of Red Wine
Preparation:
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
- Wash, clean and dry the duck.
- Prepare the stuffing by mixing together the fennel, sage, rosemary, garlic, peperoncini, salt and pepper to taste and a little olive oil.
- Put stuffing in duck and place on baking sheet.
- Sprinkle with salt and pepper and a little more olive oil and place in hot 200°C (400°F) oven.
- When the duck has browned, sprinkle with the glass of wine and turn off the oven. Continue to cook for one hour.
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!