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Roasted duck filled with pigs ears and sausage recipe
Created by Patrizia Simone
- Cuisine: Italian
- Serves 6
An old Umbrian recipe used mainly for special occasion like wedding or religious fetes.
Ingredients
1 size 18 duck1 glass wine
Filling for one duck:
4 pork sausages
One large pig ear or two small one cleaned and free of hair
Duck livers
One trotter
Sprig of fennel
1 clove garlic
Handful boiled chesnuts, optional
Herb oil:
4 large sprigs fennel, chopped finely
Small bunch sage, leaves finely chopped
Few sprigs rosemary, chopped
Small bunch Italian parsley, leaves chopped
8 cloves garlic, finely chopped
1 onion, diced
1 tbsp black pepper
1 tbsp salt
Olive oil, to cover
Preparation
For the filling:Clean and cook the pig ears and the trotter, in salted water with fennel and garlic - the ears will cook faster then the trotter. Drain them and leave them aside.
Take sausage out of their skin and crumble.Soak the duck livers in water and salt for few hours and drain them and blanch them in water.
In a bowl combine all the ingredients chopped and add four tablespoons of herb oil.
Let sit and infuse. If dry add more olive oil.
For the herb oil:
In a glass bowl put all the ingredients together and cover with olive oil and add salt and pepper.
For the duck:
Wash the duck inside out pulling all the extra fat out. Cut the neck away leaving some skin to tie the duck after the filling. Season with salt and pepper and rub some of the herb mixture inside the duck and over the skin.
Slowly fill the cavity of the duck with the filling, being careful you do not overfill.
With a wooden skewer close both ends of the duck.
In a oven tray lay the duck with the breasts up and rub them with some more of the herb oil being careful not to overload the skin with herbs or will burn during the cooking process.
Add a glass of wine and some water and cover the duck with foil and put it in the oven preferably a wood fire oven, or in a domestic one at 220ºC for about one hour
Remove the foil and return to oven for other hour or until cooked.
The cooking time will vary from the duck and the type of domestic oven used.
Extra filling can be used to make duck neck sausage.
Cut the duck into pieces and serve with the filling on the side.
If you enjoyed this Roasted duck filled with pigs ears and sausage recipe then browse more Italian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
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| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
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Comments (1)
03 Nov 2010 05:54 AEST
tammi
nicceeee
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