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Stewed duck with celeries

(Anatra in umido con sedani)

  • Some pieces of stewed duck with some of its sauce
  • 1 glass of white wine
  • the ribs and some leaves of 2-3 celeries
  • 2 eggs
  • 30 grams of grated Parmesan cheese
  • white flour
  • olive oil
Take a small pot, cook for 15 minutes the pieces of celery in salted water (a little bit salted). After this time drain the celeries, let them cool down and keep some of their cooking water. When the celery will be cooled down, take it once again, removing possible hard parts, chop it with a knife (not finely) and then put it in a small bowl. Add the two eggs and the Parmisan cheese, mix this stuff with your hands, very well, and then make some small croquettes. Dip these croquettes in flour, lightly, and fry them until they will result very crunchy. Drain them and put them over a blotting paper in order to dry them from every kind of grease and then keep them warm.
In the meanwhile take the pieces of duck with the sauce, put them in a saucepan and boil them over a very low heat for 7-8 minutes, covering the pan with a lid. If necessary add some spoons of the celery coking water . When the pieces of duck will be well dried, put in the pan also the croquettes ("rocchi") of celery, turn and mix very well with the sauce (take care not to break them) and, if necessary, add some more celery cooking water. Let this stuff stew for 8-10 minutes. Serve this preparation very hot.
This recipe is the so called "nana con i rocchi" of the Valdarno area. This is atraditional recipe, especially prepared during the month of October for the celebration of "perdoni" and it can also be prepared with chicken.
We have decided to present it in the summer season because it is a very light and bland stewed dish, so it is particularly suitable for this season, for the people who do not want to renounce to eat with taste, even if in damp days. We suggest to dry very well the croquettes from the frying oil, otherwise they will result oily and so disgusting.
We also suggest, as already described for other preparations with sauce made with naturally fat meats, to remove, at the end of the cooking, all the grease which gradually appears on the surface.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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