In the US, duck is still very much an underrated meat, but ti’s oily, satiating character is the perfect comfort food for the fall weather.
Today we explore Palmins duck, a specialty of Piedmont and one that pairs perfectly with Roero Arneis… after all, it’s part of the recipe!
- 1 duck (Muscovy preferably)
- 1 onion
- 1 carrot
- 2 celery stalks
- Meat stock
- Roero Arneis wine
- 1/2 cup Cognac
- New potatoes
- Salt & pepper to taste
- If the duck has not already been plucked, gutted, and cleaned, do so. If it has continue to the next step.
- Place the duck in a bibinera (clay pot for baking)
- Season with salt and pepper
- Pour Arneis over the duck
- Place duck in the oven, covered, until the wine has evaporated and only some duck fat remains on the bottom of the pot
- In the meantime, chop onion, carrot, and celery and saute
- Remove the duck from the pot and drain the fat
- Place the vegetable mixture in the pot followed by the duck
- Cook until golden brown, pouring in Cognac and a little meat stock
- Slice and assemble on cooking platter. Cover the duck with the remaining sauce from the pot
- Serve immediately along with buttered new potatoes
Don’t forget to pair with your favorite Roero Arneis or even a Roero Arneis Spumante!