This stuffed dusk recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Like many recipes of the time, it provides general directions rather than detailed instructions. The same stuffing will also work well with guinea hen.
Prep Time: 30 minutes
Cook Time: 75 minutes
Ingredients:
- See Below
Preparation:
Flame the duck to remove any pinfeathers it may have, clean it through the neck, and bone it without damaging the skin (see link below for instructions on boning fowl). Then fill it with the same filling you'd use for guinea fowl.
To prepare guinea fowl stuffing, take a fair-sized piece of lean veal, and twice as much beef kidney fat. Mince the meats with parsley, shallots, and mushrooms, add two egg yolks to bind the stuffing, and use it to stuff the bird. Tie it and braise it in white wine, seasoning it to taste. You can serve it with the vegetable of choice; chestnuts peeled and simmered in white wine until soft, and seasoned with salt, will work quite well.
To prepare guinea fowl stuffing, take a fair-sized piece of lean veal, and twice as much beef kidney fat. Mince the meats with parsley, shallots, and mushrooms, add two egg yolks to bind the stuffing, and use it to stuff the bird. Tie it and braise it in white wine, seasoning it to taste. You can serve it with the vegetable of choice; chestnuts peeled and simmered in white wine until soft, and seasoned with salt, will work quite well.
