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Local cuisine of Polesine

Braised duck with chestnuts and cabbage


Difficulty: difficult

Preparation time: 2 h 30 min

Ingredients: for 10 servings: 1 duck, bouquet garni herbs, 200 gr. dry white chestnuts, 400 gr. ripe tomato, 500 gr. lean pork, 1 lt. red wine, 20 cabbage leaves, unpeeled garlic to taste, 400 gr. diced vegetables, 1 black truffle

Method: Cook chestnuts in milk for two hours. Bone the duck and season. Blanch the cabbage and cool down. Chop the pork with the truffle, add salt, stuff cabbage leaves with pork and chestnuts, roll up and place inside the duck. Fill space with remaining minced pork. Brown the duck, add diced vegetables, add wine and tomato. Cook slowly for 2 hours. Remove duck and sieve the sauce, adjust seasoning if necessary.

Wine matching: Pinot nero vino di Breganze. Produced in the area around the commune of Breganze, in the province of Vicenza, using only the grapes of the same name. The colour is ruby red of varying intensity with a delicately fruity aroma. The flavour is dry, harmonious and pleasantly tannic. To be served at a temperature of 10-12°.



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