Tuscan stuffed duck is a tasty and rich dish, perfect for special occasions. The filling of pork, chicken livers and lard gives it an intense and satisfying flavor. This dish, originally from the Tuscany region in Italy, is cooked slowly and served with a side of potatoes or seasonal vegetables. With its mix of flavors and aromas, Tuscan stuffed duck is a true delight for the palate.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Brown the chopped chicken livers, duck liver, lard, onion and pork loin with a little less than half the butter and a little oil. Season with salt, pepper and spices; moisten with a little wine and stir.
Stuff the duck's cavity with the mixture; sew up the opening and tie it so that the wings and thighs are brought close to the body.
Brown the duck over high heat with the remaining butter, a little oil and rosemary. Season with salt and pepper and continue cooking it in a hot oven, adding the wine halfway through cooking.
Let the wine evaporate and remove from the heat. Let it rest for a few minutes before serving, accompanied by the side dishes you prefer.
Non-stick Pan
Sharp Knife
Cutting Board
Kitchen Twine
Store in the refrigerator for up to 2 days.
Typical dish of Tuscan tradition, suitable for special occasions.
Italia, Toscana
