Duck with vin santo (Anitra con vin santo) from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy (page 32) by Leslie Forbes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beans cooked like small birds (Fagioli all'uccelletto); Spinach & Swiss chard with pine nuts (Bietole e spinaci con pinoli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for vin santo wine, fatty ham for prosciutto, and beef stock for chicken stock.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.