Another recipe based on game birds, which Giacomo Puccini loved to hunt on the shores, in the clearings, and among the reeds of Lake Massaciuccoli.
Ingredients for 6 people
Three well-aged mallards with their livers, one hundred grams of pork belly, one hundred and fifty grams of strained tomatoes, half a liter of red wine, one medium onion, a glass of dry Marsala wine, three cloves of garlic, rosemary, sage, extra virgin olive oil, salt, and pepper.
Preparation
Pluck, singe, and thoroughly wash the mallards.
In a pan, arrange the mallards’ necks, livers, pork belly, and chopped herbs; drizzle with oil and brown everything well.
Pour in wine and Marsala, add tomato, and cook in the oven at 180°C for about forty minutes.
In a pan with a little oil, brown the mallards seasoned with salt and pepper. After about 30 minutes, add the strained giblet sauce and adjust the salt and pepper.
Serve the mallards cut in half on whole wheat bread croutons fried in lard.