Anatra al Barolo

Anatra al Barolo

Anatra al Barolo

By Master Chef Gianluca Deiana Abis

History

Anatra al Barolo is a traditional Piedmontese dish, originating in the region of Barolo, where the famous Barolo wine is produced. The dish marries the rich flavor of duck with the deep, complex notes of Barolo wine, creating a perfectly balanced sauce. Piedmont, known for its rustic yet refined cuisine, often pairs meats with rich wines from the region. This dish is a perfect example of that tradition, showcasing the depth of Piedmontese culinary heritage.

Ingredients

• 1 whole duck (about 1.5–2 kg), cleaned and butchered into portions

• 1 bottle of Barolo wine (750 ml)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 2 tablespoons of olive oil

• 1 tablespoon of butter

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 bay leaf

• 2 sprigs of thyme

• 1 teaspoon of black peppercorns

• Salt to taste

• 1 tablespoon of tomato paste

• 1 tablespoon of all-purpose flour (optional for thickening)

• 2 tablespoons of heavy cream (optional, for a creamy sauce)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Duck:

   • Pat the duck pieces dry with paper towels, and season them generously with salt and black pepper.

2. Brown the Duck:

   • In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.

   • Brown the duck pieces on all sides until golden brown. Remove the duck from the pot and set aside.

3. Prepare the Mirepoix:

   • In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.

4. Deglaze with Barolo:

   • Add the tomato paste to the mirepoix and cook for another 2 minutes, stirring to combine.

   • Pour in the Barolo wine, scraping up any bits stuck to the bottom of the pot. Bring to a simmer.

5. Add the Aromatics:

   • Add the bay leaf, thyme, and black peppercorns to the pot. Stir to incorporate.

6. Cook the Duck:

   • Return the browned duck pieces to the pot. The wine should cover the duck (add a little water or more wine if needed).

   • Cover the pot with a lid, lower the heat, and simmer for about 1.5 to 2 hours, turning the duck halfway through cooking. The meat should be tender and falling off the bone.

7. Finish the Sauce:

   • If you prefer a thicker sauce, remove the duck pieces and stir in the flour, cooking it for a couple of minutes to thicken. Alternatively, you can add heavy cream for a richer sauce.

   • Taste the sauce and adjust salt and pepper as needed.

8. Serve:

   • Arrange the duck on a serving platter and spoon the sauce over the top. Garnish with fresh parsley.

Wine Pairing:

Since Barolo is used to cook the dish, it’s ideal to pair it with a Barolo wine itself. A classic, aged Barolo will match the rich flavors of the duck and complement the deep, tannic structure of the sauce.

This dish is perfect for a special occasion or when you want to impress your guests with the full flavors of Piedmont. Buon appetito!