Stuffed duck tuscany
Instructions
Saute with a little less than half the butter and a little oil the finely chopped chicken livers, duck liver, bacon, onion and pork loin, season with salt, pepper and spices; moisten with a little wine and stir.
Fill with the mixture in the belly of the duck; cucirne opening and tie it so that the wings and thighs to move the body.
Saute duck, over high heat, with a little butter, a little oil and Rosemary, add salt, pepper and continue to cook in hot oven, adding, halfway through the cooking, wine.
Ingredients and dosing for 6 persons
- 1 boneless duck of 1500 g
- 50 g of butter
- 100 g of pork loin
- 2 chicken livers
- 30 g of bacon
- 1/4 onion
- 1/2 cup of dry white wine
- 1 sprig of rosemary
- 1 pinch of mixed aromas for roasts
- Olive oil
- Salt
- Pepper