Top 3 Italian Duck Dishes

Pappardelle all'anatra is a traditional dish that's especially popular in Tuscany. The dish is prepared with a combination of duck meat, garlic, tomatoes, red wine, stock, onions, carrots, celery, olive oil, sage, rosemary, bay leaves, and pappardelle pasta. The hearty meat sauce is simmered until reduced, and it is then combined with the pappardelle pasta. When served, the dish is traditionally garnished with lashings of grated parmesan.Expand

Papero alla frutta is a traditional dish originating from Veneto. This pairing of duck and fruit was popularized in the 17th century by a Bavarian-born Paduan cook Mattia Giegher. The dish is made with a combination of duck, lemon, pear, grapes or cherries, olive oil, butter, capers, sugar, and salt. A lemon is placed in the chest cavity of the duck, and it is then roasted with lemon juice in olive oil for three hours. After an hour and a half, the duck is turned upside-down and the pears and grapes (or cherries) are added to the pan. Near the end of cooking, butter is stirred into the fruit and sprinkled with sugar. The cooking juices are passed through a sieve, and the duck meat is then served drizzled with the sauce and garnished with capers and glazed fruit.Expand

Anatra farcita alla novarese is a traditional Piemontese dish consisting of a baked duck filled with a delicious mixture of pork, veal, various sausages, rice, eggs, nutmeg, chopped parsley, salt, and pepper. During baking, every now and then the duck is basted by pouring the juices from the tray over the meat so it stays moist and succulent. Once finished, the duck should rest a bit, well covered, in order to develop its full flavor – then it is sliced and served topped with dripping juices. Anatra farcita alla novarese is a true joy for a palate, and due to elaborate preparation, it is a dish reserved for festive occasions such as Christmas or New Year's Eve.Expand