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Recipe of the Week: Duck a la Bartolomeo Scappi

Philip Bennett, Contributor

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Ingredients needed

  • 2 wilds ducks with giblets, without liver
  •  250 g or 1/2 lb of cooked ham, chopped
  • 1 bottle red wine
  • 1/2 cup or 100 mL red wine vinegar
  • 2 1/2 tablespoon or 30 g sugar
  • 1/2 lb or 150 g pitted plums
  • 1/2 teaspoon fresh ground white pepper
  • 4 cloves, ground
  •  A bit of cinnamon
  • Ground nutmeg
  • Ground ginger
  • 1 cup or 120 g raisins, soaked in lukewarm water
  • salt

Instructions

Preheat oven to 300˚F (150˚C)

Clean the ducks and combine with all ingredients except salt, in a casserole. Cover and bring to a boil on stove. Transfer pot to oven and cook for about 1 hr depending on size and age of ducks. Remove from oven and take meat and plums out of sauce and set aside. Reduce sauce on the stove. Enjoy.

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The news site of Marin Academy
Recipe of the Week: Duck a la Bartolomeo Scappi