Duck with Olive Leaves, or Anatra Muta alle Foglie d'Olivo: This is an old recipe from Versilia, the coastal Tuscan plain north of the Arno River. It calls for sprigs of olive leaves, which will add a pleasant touch but aren't an absolute requirement.
Prep Time: 20 minutes
Cook Time: 1 hours, 20 minutes
Ingredients:
- See Below
Preparation:
You will in any case need a duck, an onion stuck with four cloves, and 2 ounces (50 g) of pancetta, coarsely chopped.Begin by flaming the duck to remove any stray pinfeathers it may have, then season the cavity with salt and pepper and slip the onion into it, together with the pancetta and a sprig from an olive tree. Brown the bird in some olive oil on top of the stove, then transfer it to a roasting pan and roast it in a 400 degree F (200 C) oven, after sprinkling a glass of white wine over it, and slipping sprigs of olive leaves under the wings and between the thighs and sides of the bird.
