Roast duck with pork stuffing

We pair this recipe from the region of Umbria with an extraordinary Barolo Sottocastello di Novello 2018 Ca’ Viola.

Ingredients for 4-6 people:

A whole duck complete with gizzard and liver, 2 slices of bacon 1/2cm thick, a dozen or so garlic cloves, 1 tablespoon wild fennel seeds, salt and pepper.

Directions:

Torch the duck to remove all the feathers and then gut the duck and wash and dry it inside and out.

Put a teaspoon of salt on a plate together with a generous amount of pepper and mix it all together with the fennel seeds.

Cut the bacon into small cubes and roll them into the mix to ensure they stick.

Gut the gizzard and clean the liver to remove any residual bile stains and then wash both and cut them into pieces and mix them with the bacon cubes and the unpeeled garlic.

Put all the stuffing into the cavity of the duck and sew the opening with a large needle and strong white twine.

Season the duck with salt and pepper even on the outside then place it in a pan a bake in an oven preheated to 190°C.

Turn the duck over frequently and pierce the skin every once in a while with a fork to let the fat out.

The duck should bake for around an hour and a half and for the last ten minutes raise the heat up to 220°C to ensure the skin is dry and crispy.

Serve very hot.

Wine to pair:

(edited by Stefania Vinciguerra)

Barolo Sottocastello di Novello 2018 Ca’ Viola

Lively and intense garnet color. Elegant and varied aromas of currant, blood orange, hints of mint. Neat and agile taste, dynamic and elegant, delicious drinkability, perfectly blended in tannins and very long persistence in the finish.

Production area: in the municipality of Novello, the 1.89-hectare Sottocastello vineyard, with a ground type lithology of marl and clayey-marl gray-white colored (Sant'Agata Fossili Marl Formation) followed by sand and sandstones dark-grey or yellowish colored at the top of the hill (Diano d'Alba Sandstones Formation). Sandy-clay, slightly evolved, light-colored, moderately calcareous soil with alkaline pH. South, southeast exposure and average altitude 450 meters.

Grape variety: 100% Nebbiolo. Average age of vines 15 years, with Guyot training system and a density of 5,000 vines/hectare. Grape yield per hectare 55 quintals. Fertilizers natural manure, green manure.  

Harvest: First half of October.

Vinification: No use of selected yeasts. Fermentation 15-20 days in temperature-controlled tanks with 25-30% of whole grapes (depending on vintage); 25-30 days of post-fermentation maceration with submerged cap. Maturation 24 months in big barrels, 12 months in concrete vats not vitrified. Unfiltered. 

Annual production: about 9,000 bottles.

Serving temperature: 15-16°C.

THIS RECIPE IS OFFERED BY CA' VIOLA

Related Products