Ingredients

Servings 4

• 1 duck
• 5 oz ground pork
• 5 oz Minced veal meat
• 2 ½ oz pork sausage, fresh
• 3 oz pancetta (italian bacon)
• 2 ½ oz onion
• 3 ½ oz Rice
• 3 ½ oz crustless white bread
• ½ cup milk
• 1 sprig parsley
• 1 clove of garlic
• 3 eggs
• salt and pepper to taste
• nutmeg to taste
• 5 leaves of sage
• 1 sprig rosemary
• 3 ½ tablespoons extra virgin olive oil
• 2 cups meat broth

Preparation

45 minutes preparation + 2 hours cooking

Pass the pork and veal meat through a mincer, add the sausage, the diced pancetta, the chopped lard and the thinly sliced onion and brown the mixture in a pan. Meanwhile, in little salted water, boil the rice. Put the mixture into a bowl, add the rice and the bread (previously softened in the milk and squeezed out), a little parsley and garlic chopped together, the yolks of 3 hard-boiled eggs, salt, pepper and nutmeg. Amalgamate well and stuff the cleaned duck with the mixture. Close the stuffed duck well using kitchen string. Position in an oval casserole containing some spoonfuls of olive oil, a small sprig of rosemary and some sage leaves. Leave to cook over a low heat covered for about 2 hours. When it is half-cooked, pour the stock and half a glass of white wine over the stuffed duck. Once cooked, cut the duck into a dozen or so portions and arrange on the serving plate.