Dive into a Tuscan classic with Papero in Umido, a rich and hearty stewed duck recipe from Prato. It’s a traditional treat, simmering in a robust sauce with vegetables and white wine.
Tuscan Braised Duck | Prato Staple Recipe
EQUIPMENT (PAID LINKS)
- Chopping board
Ingredients
- 1 whole duck, cut into pieces (about 4 lbs)
- 2 stalks of celery finely chopped
- 2 carrots finely chopped
- 1 bunch of parsley chopped
- 2 cloves of garlic minced
- 1 large onion chopped
- 2 cups tomato puree
- 1 lb ground veal
- 1 cup red wine
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
Instructions
- Prepare the Aromatics: Sauté celery, carrots, parsley, garlic, and onion in olive oil until they start to color.2 stalks of celery, 2 carrots, 1 bunch of parsley, 2 cloves of garlic, 1 large onion, ¼ cup extra virgin olive oil
- Brown the Meat: Add both ground veal and duck pieces to the pot. Season with salt and pepper, and brown until they turn a rich brown color (about 1 hour).1 whole duck, cut into pieces, 1 lb ground veal, Salt and pepper
- Add Wine: Pour in the red wine and let it evaporate over high heat.1 cup red wine
- Tomato Time: Stir in the tomato puree and extend with warm water as needed.2 cups tomato puree
- Slow Simmer: Let the mixture simmer gently for about 2 hours until the sauce thickens and the duck becomes tender.
- Serve: Traditionally served with homemade maccheroni, penne pasta, or over slices of bread.
Notes
- Adjust the amount of water depending on the desired thickness of the sauce.
- Let the dish rest for a bit after cooking for flavors to meld together.
Braised Duck: A Taste of Tuscan Tradition from Prato
The Braised Duck of Prato is a culinary gem from Tuscany, where “Papero” (duck) is the star, slowly stewed to perfection. This dish encapsulates the rich flavors of Tuscan cuisine, with each spoonful bursting with the essence of a carefully prepared meaty sauce.
Historically, this recipe was a symbol of appreciation, served to reward the hardworking farmers in Prato after their long days in the fields. The ducks, raised for a year, offered incredibly tender and flavorful meat, a true testament to the region’s dedication to quality and tradition.
In preparing this delightful dish, the duck is sectioned and lovingly browned, accompanied by a mix of carrots, celery, onions, sage, tomatoes, and a splash of white wine. The combination of these ingredients creates a sauce so rich and full-bodied, it’s often used to dress greens or enjoyed with traditional homemade maccheroni, penne pasta, or even spread over slices of Prato’s famous bread.
Braised Duck is more than just a meal; it’s a celebration of Prato’s culinary heritage, savored in the local trattorias and restaurants that proudly showcase their regional specialties. Discover more about Prato’s traditional dishes and foods here, and immerse yourself in the heart of Tuscan cooking.
