Exchange Of Rings Wording

Anatra

duck baked in marsala sauce with potatoes and prunes

Ingredients:
for 4: 1 duck, 100 cl of extra dry marsala wine, 200 g of butter, 200 g of bacon, cut into stew strips, 30 g of potato starch, 1 medium onion chopped, 8 prunes, potatoes 16 long, sage, rosemary, salt, pepper
Procedure: Clean the duck

. Put in a pan to dissolve 50 g of butter, add onion, rosemary and sage colored slightly, then add salt and pepper and saute gently but very well until the bottom is very colorful. Wet with 70 cl of marsala and reduce by 1 / 3; related with the starch in cold water and then passed through a strainer and place it in hot water bath. Put in a pan with 50 g of butter, rosemary and sage, the duck into pieces salt and pepper, brown it on both sides, wet with 30 cl of Marsala wine and bake at 200 degrees for 6 minutes. Meanwhile, strain the cooking juices and add to the sauce. Apart from the first fry the bacon with a little butter, then add the potatoes and then the plums. Put the pieces of duck in the oven for 3 minutes, then arrange on plates by dividing equally the seals and pour over the sauce.

Variant II
Roast duck with bacon aroma

Serves 4 people:

a 1.2 kg duck already clean 200g lean beef 100g deleted (salami veneto) duck liver 100g chicken livers 40g lard 1 egg 30g grated parmesan 50g amaretti 1 tablespoon extra virgin olive oil 1 / 2 cup Marsala a glass of red wine 1 sprig rosemary 1 sprig of parsley 50g bread crumbs salt pepper

Preparation:

Soak the bread in the Marsala and let it soak chopped for a few minutes. Peel and cut the pieces removed, clean the liver and liver and chop both. Go to the mixer the veal with parsley washed, crushed amaretti and collected all the ingredients in a bowl worked, squeezing and chopping the crumb. Also add the egg, Parmesan, a pinch of salt and pepper and mix. Pass the duck on the flame of the stove to eliminate the residual feathers, salt inside and fill with the mixture, then sew the opening with kitchen light thread. Finely chop the bacon with rosemary, mixed with olive oil and spread this mixture all over duck. Place it in a pan and cook for a total of one hour in a preheated oven at 180 degrees. Wet after 20 minutes of cooking, with half the wine, and after another 20 pour the remaining wine, finish cooking. Serve the duck, cut into pieces and stuffed with sliced.

Variant III

duck stuffed

Making this recipe requires a lot of effort, especially in the fabrication of ' duck, but also in the process of cooking where it will be continuously monitored the degree of cooking and emulsified. So we know that if you are looking for a meat dish easy and fast realization you may need to opt for some other recipe. This dish is used mainly in the Veneto region where the ' stuffed duck is a cornerstone town of any kitchen, from Vicenza to Venice, via Padova and Verona. It 's a second inviting to secure success, and good looking. At the beginning of the century and until World War this dish was seasoned in the process of roasting instead of bacon (as reported in this recipe) with the goose fat or lard. Now that times have changed and we are all careful about what we eat, trying to make a tasty food but also light and not greasy, I thought it appropriate to update the recipe. Keep in mind that if you want to do an operation philological and historically correct you have to use that kind of condiments.

INGREDIENTS: a fat duck from about 2 kg, 300 gr. of pork liver, 50 gr. of bacon, a sausage the big guy, 60 gr. of extra virgin olive oil, two sandwiches soaked fresh milk, an egg, a slice of ' garlic, one onion , aromas mixed rosemary, a glass of white wine (the Trebbiano is fine), salt and pepper

PREPARATION: Clean well the 'duck , depriving it of the legs and head. Open it with a cut along his chest. Gut and liver extract , add it to the pork, then finely grind the mixture by adding in order: the sausage, a little oil, the two rolls soaked in milk fresh chopped onion and garlic , l ' beaten egg, flavorings, salt and pepper. Then stir the mixture in a workmanlike manner with hands until it reaches a nearly uniform degree of homogeneity. Once completed the filling use it to fill the well ' duck and add strips of bacon inside, the sides of the filling. Then cover the outside skin the animal with slices of bacon finally tied with kitchen twine making sure every crack is tight. Put in a moderate oven and periodically sprinkle your duck with sughino cooking that will be formed in the baking dish, also keep it constantly wet white wine that will go here to add with a brush. Continue this procedure throughout the cooking process and make sure that 'duck never stay dry. Cooking should not be less than two hours. Turn off when you will feel the crispness of the skin of 'duck will meet your palate and that of your (lucky) guests. There is also another factor to consider in order to judge whether the ' duck is cooked, and it's the tenderness of the flesh when the flesh comes off almost effortlessly from the bone then you can remove it from the oven and Serve with roast potatoes and vegetables au gratin.

A dish so princely, so gorgeous and bombastic needs a wine that keeps pace: a Brunello di Montalcino I would say that might be a worthy husband.

stuffed duck

Ingredients 6 people
duck
deleted
60 gr 100 gr duck or chicken livers

Parmesan cheese 1 egg 50 gr parsley

How

Flame duck about 2kg, already ; clean, washed and dried. In a bowl, mix 60g deleted, 100g duck or chicken livers, 50g parmesan, an egg and a sprig of parsley. Add salt and pepper, then mix the ingredients and make a meat loaf in the bread crumbs to be passed.
Salt and pepper the duck inside and then also include the filling. With kitchen string and sew the cavity of the duck legs legarne. Spread with bacon and chopped rosemary to the surface of the duck.
Put it in a oiled baking pan and flavored with butter and sage. Bake at 180 degrees for 1 hour and 45 minutes.

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