How to Make Anatra in Umido

What is Anatra in Umido?

Anatra in umido is a stewed duck dish that is very popular in Italy’s Friuli region. Here the locals slow-cook pieces of duck with aromatic vegetables, wine, tomatoes, and herbs. The result is tender meat bathed in a rich, flavourful sauce. It goes beautifully with two staples of the Friulian table. Polenta and potatoes

The Role of Duck in Friuli

The rural traditions of Friuli often included locally sourced meats. And duck is no exception. Historically, ducks historically lived on local farms. They also lived in the many wetlands in the region such as the Canal Novo Valley and the Stella River Mouth areas.

And so duck has always been a valuable culinary resource in this region. And certainly one its cooks have used to its full advantage. Particularly during the autumn months when fresh food was scarce or out of season.

The use of rich game birds like duck, the emphasis on stewing as a cooking method, and combi with polenta all reflect the region’s appetite for robust, hearty dishes.

How to Prepare Anatra in Umido

To cook anatra in umido first buy a high-quality duck, ideally sourced from a local producer. Then cut the duck into pieces and brown in a pan to create a rich base flavour. After that make a soffrritto of onions, garlic, carrots, and celery in a pan. Tomatoes bring some acidity and sweetness, while a generous splash of local white wine, some chicken stock and some spices deepens the flavour profile.

Bringing Friuli to Your Kitchen

Anatra in umido is a great dish for home. It’s easy to make so will definitely impress your family and friends. And it looks great on the table.

For a true Friuli experience, serve anatra in umido with polenta, which is a staple across the region. Polenta provides the perfect neutral base to soak up the savory sauce. Or you can serve it with potatoes or simple rustic bread, depending on what you have to hand.

So, next time you’re in the mood for something hearty and rich, why not try making anatra in umido? You’ll be rewarded with a taste of Friuli Venezia Giulia, a region where tradition and flavour come together in every bite.

Buon appetito! 🇮🇹

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Anatra in Umido – the ultimate Friulian Duck Recipe

Anatra in umido is a stewed duck dish with aromatic vegetables, wine, tomatoes, and herbs. The result is tender meat bathed in a rich, flavorful sauce. It pairs beautifully with polenta or potatoes, two staples of the Friulian table.

Equipment

• Cast Iron Pan
• Chef Knife
• Chopping Board

Ingredients

• 1 whole duck ( cleaned and jointed into pieces)
• extra virgin olive oil
• cinnamon stick
• 125 ml white wine
• 5 cloves
• 1 tsp grated nutmeg
• 1 medium onion (finely chopped)
• 2 small carrots (finely chopped)
• 2 celery stalks (finely chopped)
• 2 bay leaves
• 200 ml chicken stock
• 4 medium mushrooms sliced
• Extra virgin olive oil 3 tablespoons
• 150 ml passata
• Salt and pepper

Instructions 

• Pre-heat the oven to 160°C.
• Heat a heavy cast iron pan, add a few tbsp of extra virgin olive oil. When the oil is hot, add the duck pieces. Brown on all sides, cooking in batches if needed. Remove the duck from the pan.
• In the same pan, add the onion, celery and carrot and sauté the soffritto mixture for 8-10 minutes or until soft and golden.
• When the soffritto is cooked and return the duck pieces to the pan. Raise the heat to medium, then add the white wine and cook until the wine has reduced by 2/3rds the add enough stock to cover the duck pieces. Add the herbs, spices and mushrooms then stir until well combined.
• Cover the cast iron pan and cook in the pre-heated oven for 35 minutes or until the duck is tender.

Cuisine: Friulian, Italian