Dish

Anatra farcita alla Novarese

Stuffed Duck Novara-Style

The duck is first stuffed with a mixture of ground pork, garlic, and herbs, and then roasted until crispy. The polenta is made by boiling cornmeal in water until it thickens, and is then served alongside the duck. The combination of the savory duck and the creamy polenta creates a delicious and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Anatra farcita alla Novarese originated in the city of Novara in the Piedmont region of Italy. The dish has been a staple in Novarese cuisine for centuries and is enjoyed by locals and tourists alike.

Dietary considerations

The dish is not suitable for vegetarians or vegans due to the use of duck and pork. The dish may contain gluten depending on the type of polenta used.

Variations

Variations of the dish include using different types of meat such as chicken or beef instead of duck. Some recipes also call for the addition of vegetables such as mushrooms or onions to the stuffing mixture to add flavor and nutrition to the dish.

Presentation and garnishing

The dish is typically served on a large platter with the roasted duck in the center and the polenta arranged around the edges. The dish can be garnished with fresh herbs such as rosemary or sage to add color and flavor.

Tips & Tricks

To ensure that the duck is crispy and flavorful, it is important to season it well with salt and pepper before roasting. The stuffing mixture should be well-mixed and evenly distributed throughout the duck. To save time, the polenta can be made in advance and stored in the refrigerator until ready to use.

Side-dishes

The dish is typically served with a side of creamy polenta to balance out the richness of the duck. A simple green salad can also be served on the side to add color and nutrition to the meal.

Drink pairings

A full-bodied red wine such as a Chianti or Barolo pairs well with the rich flavors of the duck and pork. A light and refreshing white wine such as a Pinot Grigio can also be served to balance out the richness of the dish.