Italian Recipes
RIPIENO D'ANATRA

Photo La cucina di Viola

RIPIENO D'ANATRA

Duck Stuffing

How to make the Duck Stuffing:

Chop the duck breast into small pieces. Cook the spinach in a pot without water, over a low heat, until the liquid has evaporated. Remove from pot, cool and chop very finely.

Trim crusts and dip the white of the bread in the milk, squeeze out the excess liquid and mix with the spinach.

Saute the mushrooms, scallions and duck breast mixture for a few minutes, stirring well. Next, chop the whole very finely and add to the spinach, and bread mixture. Add bone marrow, parsley and cream. Add salt and pepper to taste and mix well.

This stuffing is suitable for ravioli and tortelloni. Sauces may vary from melted butter, sage and Parmigiano to a reduction of duck sauce

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM