Duck stuffed with broccoli sauce
Instructions
Cut the pancetta into cubes and FRY in a pan without any other seasoning.
Add the onion, garlic and the chopped duck innards.
Cook lively focus for 5 minutes.
Put the mixture into a bowl, add the thinly sliced leeks, carrots, a spoon of grated breadcrumbs, egg, ricotta cheese, a pinch of nutmeg.
Add salt and pepper.
Mix well.
Cut the head, neck and Duck legs.
Fill it with the stuffing, sew the opening and bind them.
Stamped the skin with a fork to facilitate the release of fat during cooking.
Place in preheated oven at 180 degrees for an hour.
Meanwhile clean and slice turnips.
Steam Cook for half an hour.
Blend.
Softened the proceeds with the cream, add salt and pepper and keep warm.
Drain the duck, remove the twine, cut into slices the breast, remove the legs and wings, place on a serving dish and cover with the hot sauce to turnips.
Serve.
Accompanying wines: Morago VdT Del Veneto, Sangiovese Di Romagna Superiore Riserva DOC, Gioia Del Colle Rosso DOC.
Ingredients and dosing for 6 persons
- 1 2000 g duck
- 800 g of rape
- 1 onion
- 1 clove of garlic
- 4 carrots
- 4 leeks
- 50 g of bacon
- Breadcrumbs
- 1 egg whites
- 50 g of ricotta
- 1/2 shot of cream
- 1 pinch of nutmeg
- Salt
- Pepper