To make the stuffing, start by tearing some crust-less white bread into 1 inch squares, and soaking them in a blend of 50/50 white wine and water. Combine 5-6 garlic cloves, a bundle of parsley, fresh tarragon and oregano, and 2-3 slices of Sopressata in a food processor. Add white wine to loosen things up as you’re blending.
By hand, combine the mixture with one egg, 500g ground veal or chicken, and the soaked bread chunks. Make sure you give the bread a squeeze before adding to the mix so that you can release some liquid and prevent things from getting too wet.
Prep the duck by optionally trimming the extra skin at the neck and butt. Stuff as much of the mixture as you can into the duck and tie the legs shut with butcher’s string. Season the duck liberally with salt, pepper, Montreal chicken spice, and rosemary. Wrap the duck in sliced capicola and tie the duck with more butcher’s string to keep everything together.
Add the duck to a deep baking pot with about a half cup of olive oil (enough to cover the bottom of the dish), and 1-2 tablespoons of butter. Bake at 375°F for about 20 minutes uncovered, keeping an eye on it to avoid burning. (this will depend on the size of your oven)
You may optionally prepare some potatoes and mushrooms while waiting for the duck. These can just be sliced, seasoned with salt and pepper, and added to the pot with the duck when there is about 30 minutes left for the duck to cook.
Check on the duck for colour, and once some browning has started, you can add up to half a bottle of white wine to the pot. Cover and lower the heat to 350°F, and cook until the internal temperature reaches 165 °F. Check with a thermometer.
When everything is cooked, you may cut the string from the duck, remove the stuffing, carve and serve!
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