A cleaned raw young duck, with its bones and without giblets in the weighed bird.
A cleaned raw young duck, with its bones and without giblets in the weighed bird.
A whole table duck retains its breast, legs, wings, skin and skeleton after plucking and evisceration. Its bone-in weight includes much more than boneless meat. Giblets may be sold with a bird, but they are separate ingredients when a recipe weighs them individually.
Check the cavity before weighing and set any bag of giblets aside. Use a pot large enough for the bird and its cooking water with room above the liquid. Simmer gently to the recipe’s tenderness and poultry-doneness endpoint; the whole bird’s size affects the time.
For bigoli con l’anatra, the young duck makes the cooking broth. Its boiled meat is reserved for separate service, while the pasta is dressed with the prepared offal sauce.
The bigoli recipe uses 1,600 g of ready bone-in duck plus separately weighed offal. Do not count the same giblets within that bird weight and again in the sauce. Serve the cooked bird separately from the pasta.
Order a young duck cleaned for the pot and confirm that the quoted weight excludes giblets. Ask separately for duck gizzard, liver and heart, so each organ can be cleaned and weighed for its own stage of the recipe.
Keep the raw bird refrigerated, contained so its juices do not reach ready-to-eat food, and follow its use-by and storage directions. Keep raw preparation utensils separate from the cooked bird.
No. It is the cleaned raw bone-in bird weight, excluding giblets.
No. The boiled bird is reserved for separate service; the individually listed offal supplies the sauce and broth roles.
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