Pifferi Duck with Mustard Cream SauceFeatured by Highway 12 Vineyards & Winery in the Gold Wine Club.
4 Lbs. Muscovy duck (legs and thighs)
1/2 Cup minced celery
1/2 Cup minced onion
1/2 Cup minced carrot
1 Bay leaf
4 Cups red wine
3 Tablespoons Extra Virgin Olive Oil
1/2 Cup ricotta cheese
1/4 Cup half and half
2 Tablespoons Hot Sweet Mustard
Trim excess fat from the duck and cut between the leg and thigh joint to separate them. If the thighs are quite large, cut into 2 pieces. Each piece should be about 5 or 6 ounces, or cut to serve 2 to 3 pieces per person.
Place the minced celery, onions and carrots, the bay leaf, red wine and duck pieces into a large refrigerator container. Cover and refrigerate overnight, turning occasionally. When ready to cook, remove the duck pieces (saving the marinade to use later in the recipe). Sprinkle with salt and pepper to taste.
Heat Olive Oil in a large sauté pan or Dutch oven and brown the duck on both sides over medium-high heat (about 10 minutes per side). Remove excess fat from the pan. Strain the vegetables out of the marinade and discard them. Pour the marinade into the pan with the browned duck and bring to a boil. Reduce heat and simmer, covered, for 3 hours, turning occasionally. About 15 minutes before the duck is done, blend together ricotta cheese, milk and mustard until smooth and creamy. Set aside.
When the duck is cooked, transfer to a hot serving platter and pour the pan juices over the duck. Keep warm. Add the ricotta and milk mixture to the pan and bring to a boil, gently boil, scraping loose any pan bits, until mixture is hot. Pour mustard sauce over the hot duck and serve.