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Boned duck thighs
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
12 thinly-boned duck legs,
½ duck liver, duck liver,
2 potatoes,
4 yolks of egg,
2 tablespoons extra virgin olive oil,
1 sprig of rosemary,
salt,
pepper.
Introduction
A real surprise the boneless duck meat that offers to the palate unparalleled tastes and aromas. Once, in the countryside, duck, as well as goose and turkey, the neck was also cooked, stuffed with durelli and entrails kneaded and seasoned with egg, some Marsala, nutmeg and then boiled in the broth of the bones of the animal.
Preparing
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