Anatra in Porchetta Recipe

Servings: 6
Prep time: 15 minutes
Total time: 1 hour

Ingredients

1/2 pound sweet Italian sausage, casings removed
1/4 pound pancetta, finely chopped
2 tablespoons fennel pollen
1 tablespoon finely chopped rosemary leaves
2 duck livers, finely chopped
2 garlic cloves, minced
1 cup panko breadcrumbs, soaked in milk 10 minutes then drained
1 double duck breast attached at the skin, cleaned and plucked, then lightly butterflied
kosher salt and freshly ground black pepper, to taste
1/3 cup extra­-virgin olive oil, plus 4 tablespoons
1 red onion, thinly sliced
1 head fennel, thinly sliced, chopped fronds set aside

Directions

1. In a large sauté pan, place the sausage, pancetta, 1 tablespoon fennel pollen, the rosemary, duck livers, and garlic and cook until just lightly browned, about 15 minutes. Remove from heat, drain in a colander, and place in a bowl. Add the breadcrumbs and stir gently to mix. Set aside.

2. Heat the oven to 450°F. Season the duck on both sides with salt and pepper, cover with the sausage mixture, and then roll to create a round torpedo and truss the duck with butcher's twine. Sprinkle outside of duck with the remaining fennel pollen.

3. In a Dutch oven, heat the olive oil over medium-­high and add the duck. Sear on all sides, 5­ to 6 minutes. Add the onion and half of the fennel and cook until softened and golden brown, 4 to ­5 minutes. Add wine to the pan and bring to a simmer.

4. Place the duck in the oven and cook for 18 minutes, or until a meat thermometer inserted into the duck reaches 125°F, then remove and take the duck out of the pan. If the skin is getting too dark, cover with foil to finish cooking. Transfer the duck to a cutting board to rest for 10 minutes before carving. You should cut the duck into 1-inch thick round slices and transfer the duck to a serving platter.

5. Using a slotted spoon, remove the fennel and onions from the sauce and lay them next to the duck. Spoon the sauce over and keep warm.

6. In a medium bowl, toss together the remaining thinly shaved fennel and fronds with the lemon zest and juice, olive oil, salt, and pepper. Serve on top of the sliced duck.

From Moltissimo: Mario Cooks for Kyle Mooney and Beck Bennett