First Course

Sopa coada with duck meat and bresaola

  • 180 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia


  • 120 g dry bread
  • 200 g bresaola
  • 2 lt duck broth
  • 300 g roughly cut duck meat used for the broth
  • 1 white onion
  • 2 carrots
  • 1 celery stick
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 small branch of rosemary
  • oil
  • 150 ml white wine
  • 120 g parmesan
  • salt and pepper



Stir-fry celery, carrots, onion, garlic, rosemary and bay leaves. Add the duck meat and the dry bread, simmer with white wine and remove the pan from the fire.
Inside a terrine, alternate layers of bread, duck meat, slices of bresaola, parmesan  and more bread. Add broth, cover with parmesan and bake at 130 degrees for 2/3 hours, covering it with aluminium foil.
In the last minutes, uncover the dish and set the oven at 180 degrees, to colour the surface. The time has come to taste a perfect sopa coada!


Buon appetito ;-)

This recipe is made with

58021 Bresaola della Valtellina I.G.P.
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