Recipe for cooking duck sauce, which in Veneto is usually used to season bigoli, rather large homemade spaghetti with the special press. The ingredients of this sauce are duck offal, butter, extra virgin olive oil, sage and dry white wine.
Ingredients for 4 people
- offal of a duck or two, if small: liver, heart, gizzard etc.
- 2 tablespoons of extra virgin olive oil
- 40 g of butter
- 1 sprig of sage leaves
- 1 splash of dry white wine
- salt and pepper
How to prepare duck sauce
Remove the fat around the duck gizzard, open it on the edge and remove the inner bag that contains feed residues.
Remove the pouch of the gall and any greenish parts of the liver, while the pieces of arteries at the top must be cut at the heart.
Wash thoroughly and dry with absorbent paper all over, then chop the offal together and, separately, the liver.
In a pan, brown the oil and butter with the sage, then remove the sage and add the chopped offal and brown them.
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When the mixture is dry, sprinkle with dry white wine and cook about twenty minutes over moderate heat, pouring hot water little by little, making it withdraw gradually.
Add the pieces of liver, mix, salt and pepper.
After about two minutes the sauce is ready.
