Porchetta-Style Duck (Anatra In Porchetta) (Bonacini’s Italy)

Yield: 4-6 servings

Ingredients:

• 1 whole 5-6 pound (2.2-2.75 kg) duck, cleaned and trimmed

Stuffing

• 3 tablespoons (45 ml) olive oil
• ½ pound (226 grams) pancetta, diced finely
• 1 medium onion, diced
• 1 cup (240 ml) diced fennel
• 1 cup (240 ml) diced chestnuts
• 1 tablespoon (15 ml) fennel seeds
• 1 tablespoon (15 ml) chopped fresh rosemary leaves
• 1 tablespoon (15 ml) chopped fresh sage leaves
• 1 tablespoon (15 ml) dried chili flakes
• 1 tablespoon (15 ml) pepper
• 1 pound (454 grams) pork sausage meat (removed from any casings)
• 1 cup (240 ml) chopped Italian parsley

Rub

• 1 cup (240 ml) finely chopped fennel stalk and fronds
• 3 garlic cloves, minced
• 2 tablespoons (30 ml) fennel seeds
• 2 tablespoons (30 ml) chopped fresh rosemary leaves
• 2 tablespoons (30 ml) chopped fresh sage leaves
• 1 tablespoon (15 ml) dried chili flakes
• 1 tablespoon (15 ml) ground black pepper
• ½ cup (120 ml) olive oil
• Salt

Method:

Preheat oven to 325 F (160 C).

Rinse duck with cold water and pat dry of excess moisture with paper towel. Carefully pull the skin from the flesh, without actually taking it off the duck, to create a pocket for the rub. Set duck aside.

For the stuffing, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook 2-3 minutes, until fat renders.

Add onion, fennel, chestnuts, fennel seeds, rosemary, sage, chili flakes, and black pepper, tossing to combine. Cook until onions have browned.

Remove from heat and cool completely.

Combine pancetta-veggie mixture with sausage and Italian parsley.

Stuff the cavity of duck with sausage mixture.

For the rub, combine chopped fennel, garlic, fennel seeds, rosemary, sage, dried chili flakes, and pepper in a small bowl.

Distribute the rub underneath the skin of the duck, all over the flesh. Pat dry again.

Neatly truss the duck with butcher’s twine to ensure even roasting.

Preheat a large cast iron skillet over medium high heat.

Rub the skin with ½ cup (120 ml) olive oil and sprinkle generously with salt.

Sear on all sides in the cast-iron pan, ending with breast-side down.

Transfer the duck in the skillet to the oven and cook for 90 minutes, basting every 30 minutes.

Cover with aluminum foil and cook for 1 more hour, basting every 30 minutes.

Transfer duck to cutting board and loosely tent with aluminum foil. Let duck rest for 20-30 minutes before carving.

Buon appetito!