Stuffed Duck (Veneto)

Meat

Ingredients

1 Duck- 4 pounds

Salt

Bacon, thinly sliced- 1/4 pound

Olive oil- 1/2 cup

Butter - 4 tsp

Rosemary- 2 sprigs

Stuffing:

Ground lean Veal - 4 oz

Pork fat, finely chopped - 3 tbsp

Mixed pork and sausage meat - 2oz

Egg- 1

Grated parmesan cheese - 2 1/2 tbsps

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Pith of 1 small bread roll, soaked in milk and squeezed dry

Salt and pepper

Put the duck giblets and liver aside; they can be used to make a soup stock. Wipe the bird with a damp cloth  and rub inside with salt.

Mix all the stuffing ingredients together, adding salt and pepper to taste. Push this mixture into the duck and sew up the vent. Wrap the bacon slices round its breast and secure them with string or tiny skewers.

Put the oil, butter and rosemary into a casserole into which the duck will fit snugly. Add the duck, breast side uppermost, and roast, uncovered, in a hot oven (425F) for 30 minutes. Take the duck from the oven and prick it well on the thighs and legs. Return it to the oven, lower the heat and continue roasting until tender, about 1 hour longer. Take the duck from the pan, place it on a hot platter and keep warm in the oven. Strain the sauce and serve it separately.

Serves 3-4.