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.