Stuffed roasted duck – anatra arrosto ripiena – Italian Cuisine

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This is an old Umbrian recipe reserved for special occasions such as weddings and religious fetes. The stuffing is rich and rustic with braised pig’s ear and trotter, duck liver, pork sausages and chestnuts, flavoured with herb oil. The leftover stuffing can be used to make duck-neck sausage. Ingredients Herb oil 1 bunch flat-leaf parsley, […]

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