Parmigiano Reggiano with Valentina Harris

I was invited to a special  evening with Italian chef Valentina Harris to celebrate Parmigiano Reggiano by the consorzio del formaggio Parmigiano Reggiano. The cook off took place at beautiful cookery school and shop Divertimenti Marylebone just before Christmas.  The festive evening kicked off with some fine Prosecco and canapes, very much to my liking!
The
festive menu was delicious and really showcased the many uses of
Parmegiano Reggiano. Christmas might be over but there’s one more
Christmas festive date in the Christian calendar, the 5th of January marks, for Catholics, the day of worship of the three wise men, Twelfth night, this festival arose in the eighth century. This date marks the end of Catholic Christmas festivities – and the day that the cribs are dismantled. Therefore, all the Christmas decorations are removed. It is a day for feasting, celebrating and it was custom in medieval times to exchange Christmas presents on that day, and
Twelfth Night was the celebration preceding the exchange.

Valentina Harris was adorable and great fun to cook together with other food bloggers and journalists

Valentina’s recipe of stuffed Venetian Duck is the  perfect celebration dish for the 5th January. We started by preparing the main course, stuffed duck, we assembled the fennel dish and then moved on to the risotto alla Parmigiana (the wine was added individually at the table)

Anatra col pien
stuffed Venetian Duck recipe
serves 6

Ingredients
100g  veal escalope or chicken breast, minced
100g plus 1 rasher bacon, finely chopped
1 duck liver, trimmed, washed and chopped
2 tbsp olive oil
1 handful of parsley, washed and chopped
1 stale white bread roll, crusts removed, grated
4 amaretti biscuits or 2 macaroons, crumbled
5 tbsp Marsala
1 tbsp Parmigiano Reggiano, grated
2 to 3 tbsp candied mustard fruits (mostarda di frutta), chopped
salt and pepper to taste
1 x 2kg de-boned duck, ask your butcher to do t for you.
2 sprigs of rosemary, leaves removed and chopped
1 bottle of dry white or red wine

Method
1) pre heat the oven gas 4/350F/180C
2) mix together the minced veal or chicken, 100g chopped bacon, the duck liver, parsley and breadcrumbs
3) mix the crumbled biscuits into the Marsala until mushy (5 mins), then pour this into the minced meat mixture. Add the Parmegiano Reggiano, candied mustard fruits and season to taste with salt and pepper. Bind it all with the egg yolk
4) lay the duck on a wooden board, spoon the meat mixture into it, close by sewing with white cooks string or close using toothpicks.
5) blend together the olive oil, a little salt, chopped rosemary and the rest of bacon rasher
6) place the stuffed duck into a lightly oiled roasting tin and spread the rosemary/bacon mixture all over it. place in the oven and roast for 1 1/2 hours, basting frequently with wine.
7) remove the duck from the oven and leave to rest for 15-20 mins, carve it and serve immediately.

Main course: stuffed Venetian Duck was served with finocchio alla Parmegiana, a simple cooked fennel dish layered with Parmegiano Reggiano and baked in the oven.

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