🦆 Duck Saltimbocca alla Romana and 🍖 Romanian Liver Stew (Tocăniță de ficat)

Today we’re unearthing two forgotten gems of European cuisine—refined Roman duck and a Romanian stew with the deep, smoky depth of paprika. Simple ingredients, but the result belongs in a Michelin-starred restaurant!

🦆 Duck Saltimbocca alla Romana

Ingredients (serves 2):

Duck breast fillet — 300 g (slice into 6 thin pieces, 0.5 cm thick, 8x5 cm)
Prosciutto crudo (dry-cured ham) — 6 thin slices (1 mm thick, 8x5 cm)
Fresh sage — 6 leaves (medium-sized, rinsed and patted dry)
Butter — 30 g (unsalted, room temperature)
Extra virgin olive oil — 2 tbsp
Dry white wine — 100 ml (e.g., Vernaccia or Pinot Grigio)
Chicken stock — 50 ml (homemade or high-quality store-bought)
Salt — to taste
Freshly ground black pepper — to taste

Equipment:

Heavy non-stick skillet (24 cm diameter)
Meat mallet
Paper towels
Fish spatula
Deep serving plate

Method:

Prepping the duck fillet:
Slice the duck breast into 6 pieces, 0.5 cm thick. Cover each with cling film and gently pound with a meat mallet to 3 mm thickness, keeping the rectangular shape intact. The goal is even thickness for uniform cooking. Make sure the meat doesn’t tear. Remove the film, pat dry with paper towels. Season both sides with salt and pepper.
Assembling the saltimbocca:
Lay 1 slice of prosciutto crudo on each duck piece, pressing lightly so it sticks. Top with 1 sage leaf, pressing it into the prosciutto. If the sage is large, halve it. Repeat for all pieces.
Searing:
Heat the skillet over medium-high. Add the olive oil and 15 g butter. When the butter foams (≈160°C), place the saltimbocca prosciutto-side down. Sear for 2 minutes until the prosciutto turns golden-brown and crisp. Flip with the spatula and sear for another 1.5 minutes until the duck is golden. The meat should stay pink inside. Transfer to a plate, cover with foil to keep warm.
Making the sauce:
Reduce heat to medium. Pour in the white wine and simmer for 2 minutes until the volume halves and the alcohol smell dissipates. Add the chicken stock and remaining butter (15 g). Stir with the spatula until the sauce thickens slightly (≈3 minutes). It should coat the back of a spoon but not be too thick.
Final assembly:
Return the saltimbocca to the skillet, prosciutto-side up, and warm through in the sauce for 30 seconds. Transfer to the serving plate, drizzling sauce on top. Garnish with fresh sage leaves.

Doneness checks:

Duck fillet: internal temp 55°C (pink, not raw).
Prosciutto: golden-brown and crisp.
Sauce: smooth consistency, coats a spoon.

Serving:
Serve immediately with celeriac purée or polenta. Pair with a chilled white wine from Lazio.

💡 Fun fact: Saltimbocca means “jumps in the mouth” in Italian. Traditionally made with veal, but in Lazio—where game is plentiful—local chefs adapted the recipe for duck. Duck breast is rich in iron and vitamin B12, while prosciutto crudo packs healthy fats and protein.

🍖 Romanian Liver Stew (Tocăniță de ficat)

Ingredients (serves 4):

Pork liver — 500 g (cut into 2 cm cubes)
Yellow onion — 2 large (slice into 3 mm half-rings)
Carrot — 2 medium (dice into 1 cm cubes)
Red bell pepper — 1 (dice into 1.5 cm cubes)
Tomato paste — 2 tbsp (60 g)
Lard or vegetable oil — 3 tbsp
Sweet paprika — 1 tsp (5 g)
Bay leaf — 2
Chicken stock — 200 ml (homemade or high-quality store-bought)
Salt — to taste
Freshly ground black pepper — to taste
Fresh parsley — 1 small bunch (finely chopped, for garnish)

Equipment:

Heavy-bottomed pot (24 cm diameter) or cast-iron Dutch oven
Wooden spoon
Deep serving dish
Sharp knife and cutting board

Method:

Prepping the ingredients:
Rinse the pork liver under cold water, remove membranes and bile ducts. Cut into 2 cm cubes. Peel and slice the onion into 3 mm half-rings. Peel and dice the carrot into 1 cm cubes. Seed and dice the bell pepper into 1.5 cm cubes. Dilute the tomato paste in 50 ml chicken stock until smooth.
Sautéing the onions and veggies:
Heat the lard or oil in the pot over medium. Add the onion and sauté for 5 minutes, stirring with the wooden spoon, until soft and lightly golden. Add the carrot and bell pepper, sauté for another 5 minutes until the carrot softens slightly. The veggies should hold their shape, not turn to mush.
Adding spices and tomato paste:
Reduce heat to low-medium. Add the paprika and stir quickly to coat the veggies evenly (don’t let it burn—it’ll turn bitter). Pour in the diluted tomato paste and stir. Cook for 2 minutes until fragrant and slightly thickened.
Braising the liver:
Increase heat to medium. Add the liver cubes and sear for 3 minutes, stirring, until the outside turns from pink to light brown. Pour in the remaining chicken stock (150 ml) and add the bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. The liver should soften but not fall apart.
Finishing the stew:
Uncover and increase heat to medium. Simmer off excess liquid for 3–5 minutes until the sauce thickens to a heavy cream consistency. It should coat the liver and veggies without being watery. Discard the bay leaves. Season with salt and pepper. Sprinkle with chopped parsley before serving.

Doneness checks:

Liver: tender but not dry; internal temp 70°C.
Veggies: soft but intact.
Sauce: thick, coats a spoon.

Serving:
Serve hot with mămăligă (Romanian polenta) or boiled potatoes. Pair with a dry red wine from Murfatlar.

💡 Fun fact: Tocăniță is a Romanian stew that can be made with various meats. The liver version is especially popular in Transylvania, where pork is a dietary staple. Liver is packed with vitamin A, iron, and protein, while paprika delivers antioxidants and vitamin C.