Another versatile product in the Stincotto range! No more worrying about not using the fresh duck in time, no though duck legs, no shortage of supply. It is delicious, tender, succulant and very very versatile. Duck on the menu is no longer a problem.
Panfried Duck with Spinach Ingredients for 1 portion: - Duck Stincotto - 150g Fresh Baby Spinach - 10g Pine Nuts - 1 Tsp Gold Balsamic Vinegar - Salt and Pepper to Taste - Knob of Butter - Freshly Chopped Thyme and Rosemary Pan fry the duck leg in butter and the herbs until crispy and heated throughout. Pan fry the baby spinach with the pine nuts and balsamic vinegar. Place on a plate with the duck on top and serve at once.	Rosted duck and pancetta with polenta Ingredients for 1 portion: - Duck Stincotto - 1 Slice of Pancetta or Unsmoked Streaky Bacon - Splash of White Wine - 150g Soft Creamy Polenta with Herbs - 90g Cipolline in Aceto Balsamico - Salt and Pepper to Taste Wrap the duck leg in the pancetta and place in a preheated oven for approx. 10-15 minutes until hot and crispy. A splash of white wine while cooking will enhance the flavours. Make up the quick cook polenta with milk rather than water as it makes it creamy. Place the herbs in the mixture while cooking but be careful not to add too much polenta or it will become too thick. If this happens beat in more milk. A little cream can be added at the end for a richer flavour. Salt and pepper to taste. Caramelise the cipolline in aceto balsamico till they go dark and sweet. Place the polenta on the plate, add the duck leg on top and the onions to one side. Serve at once.