Story of the Dish This composed salad uses duck breast as the savory anchor and watermelon as the cooling counterpoint. Radicchio introduces bitterness, walnuts provide texture, and the rendered duck fat gives the plate a richness that would be too heavy without acidity and fruit. The dish works best when the duck is treated like a proper main protein rather than a garnish. The skin must render slowly and become crisp while the center remains rosy. The watermelon and radicchi

Anatra Arrosto alle Erbe (Italian Herb Roasted Duck) Italian Herb Roasted Duck Anatra Arrosto alle Erbe Traditional Italian Roasted Duck with Rosemary, Sage, Garlic, Orange and Natural Pan Jus By Chef Gianluca Deiana Anatra Arrosto is one of the most elegant preparations in traditional Italian game and poultry cooking. Duck has everything a cook wants from a roasting bird: intensely flavored meat, a generous layer of fat, skin capable of becoming beautifully crisp, and natura

Anatra al Barolo Anatra al Barolo Story of the Dish Anatra al Barolo (Italian Duck Braised in Barolo) Anatra al Barolo is a rich northern Italian preparation in which duck is slowly braised with Barolo wine, aromatic vegetables, herbs, and its own cooking juices until the meat becomes tender and deeply flavored. This is not a light dish. It belongs to the colder, more structured side of Italian regional cooking, where wine is not used simply to deglaze a pan but becomes one o