Anatra Ai Mirtilli

Chef Marcello Florio and Armando Bisceglia from Trattoria Zooma stopped by the kitchen Monday to show us how to make an Italian duck dish.


  • Duck Breast
  • Garlic
  • Salt/Pepper
  • 1 cup Polenta
  • 2 oz. Butter
  • 4 cup Vegetable Stock
  • 4 fresh Asaparagus
  • ½ pint Blueberries
  • 1/2 cup Sugar
  • 2 cup Barbaresco


  1. Pan sear duck breast o9n each side on high heat. Place in preheated oven at 500 degrees fro 10 mins.
  2. Combine vegetable stock, butter and cream and sauce pan on medium heat. Add Polenta and cook for 5-10 mins
  3. For the blueberry sauce combine in separate saucepan blueberries, sugar, red wine on medium heat for 20 min

About the Restaurant:

Trattoria Zooma
245 Atwells Ave.
Providence, R.I.
(401) 383-2002

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