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1639: Papero-Duckling with Fruit

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: 1639: Papero-Duckling with Fruit
    Posted: 14 February 2015 at 15:03

The splendid roast duckling with fresh fruit dates back to 1639, in Padua.  This recipe was documented by :  Mattia Giegier and the Chef was:    Bianca Rosa Zecchin ..

THE INGREDIENTS : 

1 young duckling
1 lemon
3 red pears
1 bunch of red grapes
1 bunch of white grapes
1 Tblsp. Evoo
40 grams French Butter or French Style Butter
1 Tsp. Brown Sugar
1 cup white wine of choice
Salt to taste

1/  After the bird is rinsed well and pat dry; salt the inside cavity of the bird
2/  Peel the pears and slice finely in quarters
3 / Peel the lemon and eliminate the white pith
4 /  Wash the grapes and remove them from the vine
5 /  Pre heat oven to 240 C degrees or 465 F degrees
6 /  In a clay earthenware, put a little Evoo, and place the duckling
7 /  Gently pour the white wine over the duckling and rub the skin with the butter
8/   Place the duckling in the oven 1 hour with the fruits inside the bird and along sides
9/   When the duckling is golden and tender,  take out of  oven and let cool a bit
10/  Put the fruit in a blender or food processor or use stand up mixer;  and reserve for serving
11 /  In a sauté pan, sauté in butter the other pears and balance of fruit with the brown sugar and sauté until just tender

Serve the duckling sliced with fruit in cavity and the sautéed fruit along side of plate and a little drizzled on top ..

This is absolutely amazingly versatile too .. I prepared one with cherries and it was to die for, so they said -- the plates were immaculate !! 

I also stuffed the duckling with croutons .. And it turned out simply wonderfully with fruit and croutons .. I prepared the croutons from Chapata Whole Wheat bread sprinkled with a bit of brown sugar, sautéed in butter .. 

 







Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2015 at 15:09
That probably looks wonderful, too!
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2015 at 12:23
   I'm sure it does look amazing, Melissa!  


   This dish sounds simply awesome!  We've got a couple of wild ducks to cook and this recipe is sounding really good. Thanks for posting!
Enjoy The Food!
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