Adalberto Migliari is a great chef, a food poet able to combine concreteness and fantasy and season both with tradition, but when the dishes are so succulent, delicious, and gorgeous, you can easily consider it as art.
Today’s recipe is a tribute to the valleys of Ferrara, a foggy and melancholic land that hides an elusive beauty, to be enjoyed strolling with your eyes turned to the endless plain that welcomes wild birds, small streams of water, and the resounding silence of Nature.
Ingredients to make the duck with roasted potatoes
- 2 ducks, about 1 kg each
- 4 cloves of garlic
- 80 grams of rosemary
- 4 bay leaves
- 4 pieces of bacon, 200 grams
- 800 grams of potatoes
- 1.5 liter of dry white wine
- salt and oil
How to prepare the roasted duck with potatoes
Halve the ducks, wash and salt and pepper their inside, savoring with a piece of bacon and a bay leaf.
In a large saucepan put abundant oil, garlic, and rosemary.
Just warm the oil and lay ducks, skin side down, and roast them for about 40 minutes over medium heat.
Adjust salt and pepper and pour all over the white wine.
Bring to a boil and continue cooking over low heat for about an hour.
Peel and cut into cubes potatoes, boil them in water for about 3 minutes and continue cooking in a pan with a little bit of olive oil, garlic and rosemary, and salt.
Serve the duck with a spoon of gravy and roasted potatoes.
What wine should we pair with this delicious roasted duck with potatoes?
Pinot Noir is the answer when you have to find a wine for poultry or duck meat: choose the Pinot Noir from Dornach winery and everything is gonna be ok. Aglianico and Brunello di Montalcino are solid choices if you want to pair stronger wines.
If you want to pair a cocktail, let’s make a spicy and refreshing Bloody Mary.