Duck in Piquant Sauce (Veneto)

Meat

Ingredients

Duck, dressed, about 4 pounds - 1

Butter - 4 tbsps

Finely chopped bacon - 1/2 cup

rosemary, finely chopped - 1 sprig

Sage, finely chopped - 2-3 sprigs

Lemon, halved - 1

Salt and pepper

Mixed pork and beef sausage - 3/4 cup

Garlic, finely chopped - 1 clove

Anchovy fillets, finely chopped - 2

Wine vinegar - 1/2 cup

Take out the giblets and liver from the duck and wipe the bird with a damp cloth. Melt the butter in an ovenproof casserole and add the bacon, rosemary and sage. Fry these ingredients for a few minutes, then add the lemon and duck. Sprinkle with salt and pepper. Put the casserole in a hot oven (425F) and roast the duck, uncovered for 30 minutes. Take the duck from the oven, pour off any excess fat and prick the skin of the bird over the breast and thighs. Return the duck to the casserole and roast for another 30 minutes, basting frequently with the liquid in the casserole.

In another pan, gently fry the sausage meat, garlic and anchovies. When the sausage is brown, add the vinegar and continue cooking until reduced.

Take the casserole from the oven. Cut the duck into serving pieces and return them to the casserole. Cover with the sauce and return the casserole to the oven; lower the heat and simmer for another 30 minutes before serving, to allow the flavor of the sauce to penetrate the duck meat.

Serves 4.