Stuffed Duck

Clean the duck thoroughly, remove the legs and head, and open it open along the breast. Finish preparing the duck when the internal cavity is free and the surface is ready to accommodate the stuffing.

Soak the two rolls in milk until soft. Squeeze them lightly, without completely breaking them, so they can blend with the filling without adding excess liquid.

Finely chop the duck liver and pork liver. Add them to the Italian sausage, apart from the oil, the soaked bread, the egg, the crushed garlic, the chopped onion and the herbs. Season with salt to taste and pepper.

Knead the mixture with your hands until you obtain a homogeneous and compact mass. Check that the livers, Italian sausage, bread and herbs are evenly distributed and that no dry parts or separate lumps remain.

Fill the inside of the duck with the mixture prepared, then lard it inside and out. Tie it carefully to keep its shape during cooking and arrange it stably in the baking pan.

Brush the duck with the remaining oil and bake at a low temperature. Start cooking gently, ensuring the meat is gradually tenderized and develops a fragrant base without burning the sauce.

As the duck cooks, periodically scrape the sauce that forms and spread it over the surface. Pour in the white wine and, if necessary, add a few knobs of butter to keep the meat moist.

Continue cooking in the oven for at least two hours, always slowly. Check the result by skewering the meat: when it is tender and comes away easily from the bones, the duck is ready. Serve piping hot with sautéed cabbage and slices of polenta grilled.