Duck Recipes

 Game Recipes: Duck - In this section of the site you can appreciate the tasty game recipes recommended by our staff.THE DUCK Duck has "red" meat and a little fatter than chicken, it is excellent roasted and traditionally combined with fruit: with citrus fruits, cherries, chestnuts. The most valuable part is the breast, but also the thighs are tasty. The French also have a real passion for liver, even if the duck liver is considered less valuable than the goose one. We have two main types of duck: domestic ducks, called mute, and wild ducks (game). Among the domestic ducks we remember the autumn duck, large and fat, whose meat has a strong flavor, and the spring duck, smaller, more tender and whose meat has a more delicate flavor than wild ones. Farmyard ducks, now farmed like chickens, should be eaten as soon as they are killed. They are sold already plucked, but it is better to ask the shopkeeper to cut off the head, neck, ends of the legs and the tips of the wings. The meat is tender and nutritious, but definitely fatty. Baked duckPreparation 30 min, cooking 1 hour 10 min, medium difficulty1 medium weight muscovy duck, 100 g of lard, 2 sprigs of rosemary, 4-5 sage leaves, 3 cloves of garlic, 1 onion, 1 glass of dry white wine, 1/2 glass of extra virgin olive oil , salt and pepper- more -  Risotto with duckPreparation 20 min, cooking 50 min, medium difficulty350 g of rice, 1 breast and the offal of a duck, 4 peeled tomatoes, 1 onion, 1 carrot, 1 stick of celery, 1 L of meat broth, 80 glass of dry white wine, 40 g of grated parmesan, 1 g of butter, 2/XNUMX glass of extra virgin olive oil, salt and pepper - more - Rice fit with duckPreparation 30 min, cooking 1 hour 35 min, medium difficulty250 g of rice, 500 g of wild duck, 1/2 onion, 1 clove of garlic, 2 sprigs of savory, 80 g of butter, 3 tablespoons of breadcrumbs, 1/2 glass of wine white, 4 tablespoons of oil, extra virgin olive oil, salt and pepper - more - Ravioli with duckPreparation 15 min, cooking 1 hour 30 min, medium difficulty 2 duck breasts, 50 g of grated parmesan, 1 yolk, 1 carrot, 1 onion, 1 celery stick, 2 sage leaves, 1 sprig of rosemary, 1 glass of dry white wine, 4 tablespoons of extra virgin olive oil olive, salt and pepper. For the pastry: 250 g of flour, 2 eggs, salt - more - Bigoli with duckPreparation 15 min, cooking 1 hour 30 min, medium difficulty400 g of bigoli, 4 tablespoons of grated parmesan For the broth: 1 medium weight muscovy duck, 1 stick of celery, 1 carrot, 1 onion, salt. il juice: duck offal (heart, liver, stomach, etc.), 2 sage leaves, 1/2 glass of dry white wine 30 g of butter, 3 tablespoons of extra virgin olive oil, salt and pepper - more - Wild duck with spicesPreparation 15 min, cooking 50 min, medium difficulty1 kg wild duck, 500 g of baby onions, 200 g of fresh mushrooms, 100 g of lard, 30 g of butter, 3 tablespoons of oil, extra virgin olive oil, salt and pepper For the marinade: 3 cloves, 3 juniper berries, 1 clove of garlic, 1 bunch of parsley, 1 bay leaf, 1 pinch of cinnamon, 1 pinch of thyme, 1 pinch of nutmeg, 3 glasses of full-bodied red wine, 1 shot of grappa, salt and pepper - more - Stewed duckPreparation 30 min, cooking 50 min, difficulty Easy1 medium weight duck, 100 g lard, 3 peeled tomatoes, 1 green pepper, 1 onion, 2-3 sage leaves, 2-3 basil leaves, rosemary sprig, 1 clove of garlic, 2 glasses of white wine dry, 1 dl of broth, 1/2 glass of extra virgin olive oil, salt and pepper - more - Duck with mushroomsPreparation 20 min, cooking 1 hour 30 min, difficulty Easy1 duck of 1 kg, 600 g of fresh mushrooms, 1 onion, 1 carrot, 1 celery stick, 1 clove of garlic, 2 bay leaves, 2 tablespoons of chopped parsley, 2 tablespoons of extra virgin olive oil salt - more - Duck with radicchioPreparation 15 min, cooking 50 min, difficulty Easy2 duck breasts, 450 g of Treviso red radicchio, 1 shallot, 1 clove of garlic, 1 glass of dry white wine, 1 dl of broth, 180 g of butter, salt and pepper. - more - Roast duckPreparation 15 min, cooking 50 min, difficulty Easy1 medium weight duck, 4 tablespoons of oil, extra virgin olive oil, salt and pepper. For the marinade: 3/4 of L of prosecco wine, 1/2 stick of celery, 1 onion and carrot, 1 sprig of rosemary, 2-3 sage leaves, 2 bay leaves, 4 cloves of garlic. - more -