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We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's check out a classic Italian duck recipe. We know there's so much more to Italian cuisine. "As much as I love spaghetti, I do more than just make pasta," he says.

 

We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's check out a classic Italian duck recipe. We know there's so much more to Italian cuisine. "As much as I love spaghetti, I do more than just make pasta," he says. Check out our recent interview with Conant for more from one of our favorite celebrity chefs.

Duck is really more like steak than chicken, and so it takes well to bold seasonings like this spice rub. I don’t know if you will ever find this exact mix of spices in Sicily, but it tastes like you should.

Fragrant orange helps cut the richness of the meat and that crispy skin. We use the zest and juice in the sauce and serve the duck with some preserved oranges, which also add a tangy saltiness to the plate. The dish's spices and orange flavor are akin to tagines from North Africa, where there are numerous plantings of Carignan, so a full-bodied red would do nicely. Perhaps a blend like Shardana from Santadi, a Sardinian wine with flavors of tar, smoke, spices and black olives.

Reprinted with permission from The Scarpetta Cookbook