L’Anatra Laccata al Miele di Castagno e Vino Rosso – A Hymn to Autumn Between Land and Forest
In the Italian autumn, when the air carries the scent of wood and must, wine returns to take center stage—not only in the glass but also in the kitchen. For millennia, wine has been both ingredient and symbol: a bridge between nature and culture. In this spirit, Honey-Glazed Duck with Red Wine and Chestnut Honey (L’Anatra Laccata al Miele di Castagno e Vino Rosso) celebrates the harmony between land and forest, bringing together rich, earthy flavors and refined Umbrian tradition.
Today, rediscovering wine in the kitchen means returning to authenticity—where flavor meets memory and craftsmanship meets the earth. As November settles over resting vineyards and bare woods, a dish is born that celebrates this harmony: a meeting of land, forest, and tradition, served with Jerusalem artichoke cream, mushroom brunoise, and black truffle.
A Symphony of Autumn
This dish is composed like a musical score: the red wine, intense and velvety, ties together the sweet and iron-rich notes of the duck; the chestnut honey, with its bitter and balsamic tones, gives a glossy and fragrant glaze; the Jerusalem artichoke cream, with its earthy sweetness, balances the richness of the meat; and finally, the mushroom brunoise and black truffle close the symphony with the scent of the forest floor.
Each element represents a fragment of autumn: the Jerusalem artichoke speaks of the Umbrian soil, the mushrooms of the forest’s breath, and the wine of human craftsmanship that transforms nature into culture. It’s a dish that speaks of season and territory, yet in a contemporary language where technical precision meets the poetry of flavor.
In the Middle Ages, wine was considered medicine for both body and spirit. Wine-based sauces symbolized nobility, appearing at the tables of lords and the richest monasteries. The duck, a creature of water and air, was often paired with ingredients that balanced its richness—dried fruit, honey, and spices. This modern version revives that spirit of conviviality, but dresses it in elegant restraint. Chestnut honey, with its aromatic bitterness, replaces the medieval spices; while truffle, a symbol of luxury and mystery, completes the scene as a signature of the land.
L’Anatra Laccata al Miele di Castagno e Vino Rosso is more than a dish—it’s a story of the season. It tells how wine, once again, leaves the glass to reclaim its sacred role: a bridge between humans and nature, flavor and memory. A dish that speaks of autumn with an Umbrian voice—cultured, sensual, and grounded.
Recipe for L’Anatra Laccata al Miele di Castagno e Vino Rosso (Honey-Glazed Duck with Chestnut Honey and Red Wine)
Ingredients for 2 People
For the Duck:
- 1 duck leg and thigh, with skin
- Salt and black pepper to taste
- 1 tbsp extra virgin olive oil
- 1/2 cup full-bodied red wine (120 ml) – such as Sagrantino di Montefalco or Montepulciano
- 2 tbsp chestnut honey
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 sprig rosemary
Jerusalem Artichoke Cream:
- 9 oz Jerusalem artichokes (250 g)
- 3/4 cup milk (200 ml)
- 1 tbsp butter (15 g)
- Salt and white pepper to taste
Mushroom and Truffle Brunoise:
- 5 oz finely diced champignon mushrooms (150 g)
- 1 small shallot, minced
- 1 tbsp extra virgin olive oil
- 2 tsp butter (10 g)
- A few thyme leaves
- Fresh black truffle for garnish
Method
- Sear the Duck:
Score the skin in a crosshatch pattern and sear in a skillet, skin side down, until golden and crisp. Flip, then season with salt and pepper. - Prepare the Glaze:
In a small saucepan, reduce the red wine with chestnut honey, soy sauce, and balsamic vinegar until it becomes syrupy. - Roast:
Transfer the duck to a baking dish, brush with the glaze, and roast at 350°F (180°C) for 40–45 minutes, basting every 10 minutes to renew the glossy coating. - Make the Jerusalem Artichoke Cream:
Peel and slice the Jerusalem artichokes. Cook them in milk until tender, then blend with butter, salt, and white pepper until smooth and silky. - Prepare the Brunoise:
Sauté the shallot in olive oil, add the diced mushrooms, and cook until golden. Stir in the butter and thyme. - Plate the Dish:
Spread the Jerusalem artichoke cream on the plate, arrange sliced duck on top, add the mushroom brunoise, and finish with freshly shaved black truffle.
Wine Pairing
A Montefalco Sagrantino is the natural choice—tannic, spicy, and structured enough to balance the richness of the duck while enhancing the sweetness of the chestnut honey. Alternatively, a Pinot Nero from Alto Adige offers a softer, silkier contrast.
