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Cassoeula D'Anatra




Source of Recipe


About.com


List of Ingredients




A duck
2 Verzini (tiny sausages made with the same filling used for Luganega)
4 ounces fresh pork rinds
A scant quarter cup (40 g) unsalted butter
A carrot, sliced
A celery rib, sliced
An onion, sliced
6 ounces (150 g) Savoy Cabbage leaves, washed well and shredded
1 glass red or rosé wine
1 clove garlic, minced
1 tablespoon minced parsley
A pinch of freshly ground nutmeg
Salt and pepper


Recipe



Flame the pork rinds to eliminate stray hairs and boil them for an hour in lightly salted water.

Clean the duck if need be, flame it to remove pinfeathers, pat it dry, and cut it into pieces.

Take a large pot and sauté the onion in the butter, then add the duck, brown for a few minutes, sprinkle with the wine, and cook until the liquid has evaporated. Add the vegetables, the sausages, pricked with the tines of a fork, cover, and simmer over a low flame for an hour and a half. About 10 minutes before it's done, slice the pork rinds, which will have lost much of their fat, and stir them into the pot. Serve steaming, with polenta.

Serve it steaming hot, with polenta or dark bread.