Anitra di Palmina - Palmina Duck
Luciano De Giacomi (1982), Alba

Anitra di Palmina - Palmina DuckIngredients for 4 servings

1 mute duck
Salt, Pepper
Arneis wine
1 onion
1 carrot
2 stalks celery
Meat stock
1 glass Cognac
New potatoes

  • Take a freshly killed mute duck. Pluck it, remove the innards, clean it well and sear it over a flame. Remove and discard the head and neck, the wing tips, the feet, the front glands to the side of the tail stump, and the tail stump.
  • Place the duck in a small covered baking dish, sprinkle with salt and pepper and cover it with Arneis wine or other white wine
  • Bake the duck in the covered dish until all the wine is absorbed, leaving the duck in its own fat
  • Lightly fry the chopped onion, carrot and celery
  • Remove the duck from the dish, drain away the fat, and return the duck to the dish with the lightly fried vegetables
  • Return the dish to the oven to complete cooking, allowing the duck to brown, and basting it with good meat stock and Cognac
  • Cut the cooked duck into pieces and arrange them on a hot serving dish. Spoon the sauce over the meat, and surround it with boiled, buttered new potatoes

Wine Suggested: We have two options to pair this dish, considering that the cooking sauce is cognac based and quite savoury. The first option is a red, Burgundy Pinot Noir , like for instance a great Chambertin Clos de Beze Dominique Laurent. The second option, more creative, is to pair with a white of rare Italian Josko Gravner wine, the Breg.

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