Masorin (wild duck) alla buranella
Restaurant Vini da Gigio


Ingredients (serves 4)
for the stuffing:
100 gm. lard
150 gm. meat
rosemary, garlic, parsley, cinnamon
the liver and heart of the masorin
1 egg
100 gm. grated grana cheese
salt, pepper, sufficient breadcrumbs to knead

for the wild duck:
100 gm. butter
1 onion
1 carrot
1 stick celery
1 clove of garlic
2 slices of lard
3 bay leaves
a sprig of rosemary
8 stoned black olives
about 20 capers
1 wedge of lemon
white wine

Preparazione
Mince 100 gm. of lard, 150 gm. of meat, rosemary, garlic, parsley, cinnamon and the heart and liver of the masorin; add 1 egg, 100 gm. of grated grana cheese, salt, pepper and breadcrumbs, stuff the masorin with the mixture and sew it up.

Fry an onion, a carrot, a stick of celery, a clove of garlic, 2 slices of lard, 3 bay leaves, a sprig of rosemary, 8 stoned black olives, about 20 capers and a wedge of lemon in 100 gm. of butter.

Brown the masorin, salt, pepper and cover with white wine and water, then boil, covered, for 1 ½ hours over a moderate heat. Remove the masorin and put in a hot oven for 10 minutes. In the meantime (if necessary) reduce the sauce, remove the lemon and bay leaves, blend the sauce in a food processor and pour over the masorin.

It may be served with sweet and sour onions. Here is the recipe:
peel some pickling onions and place in an oven dish, add oil, salt, pepper and white wine and bake in the oven for 30 minutes; turn the onions, add raisins and pine nuts and leave in the oven for another 15 minutes.

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