« Stuffed duck with wine

Information about the dish:

  • number of servings: 6-8
  • preparation time: 90 min.
  • difficulty: medium-hard
  • caloric value: high


  • 1 young duck (approx. 1.5 - 1.8 kg)
  • 1 onion
  • 10 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 1/2 glass dry wine
  • 100 g smoked ham
  • 350 g minced pork or veal
  • 100 g grated Parmesan cheese
  • 3 egg yolks
  • 1/2 glass green pitted olives 
  • 1/2 glass milk
  • nutmeg
  • pepper, salt

Preparation: Cut the ham into cubes. Peel half the onion and chop it finely. Cut the olives into halves. Mix the minced meat with chopped ham, egg yolks, milk, chopped onion, olives and Parmesan cheese, and season to taste with nutmeg, salt and pepper. 

Fill the rinsed and dried duck with the prepared stuffing. Sew the carcass together with white cotton thread or fasten it together with toothpicks. Peel and finely chop the other half of the onion, fry in olive oil and butter, and add the chopped rosemary. Then add the duck and brown it on all sides. Pour the wine mixed with tomato paste over the duck and place it in the oven, preheated to 180° C. Roast until soft, for approx. 60 minutes, basting it with the stock prepared from a bullion cube. After baking, separate the meat from the bone and cut it into portions. Serve with pieces of stuffing and gravy.