Anatra con Ratafià

Anatra con Ratafià is a traditional dish from the Lombardy region of Italy, particularly associated with the city of Brescia. The dish features duck braised with ratafià, a sweet, aromatic liqueur made from macerating sour cherries or other fruits in grappa or brandy, often infused with spices and herbs. The combination yields a rich, savory-sweet sauce that complements the tender, slow-cooked duck.

Key ingredients include a whole duck or duck pieces, ratafià liqueur, butter or olive oil, aromatics like onion, carrot, and celery, and often a touch of broth or stock. A great version is distinguished by the balance between the duck’s natural richness and the liqueur’s fruity, herbal notes, with the sauce reduced to a glossy, flavorful glaze that clings to the meat. The duck should be fall-apart tender, and the sauce neither overly sweet nor alcoholic.

Regional variations may include the addition of pancetta or rosemary, or a splash of vinegar to cut the sweetness. In Brescia, the dish is a celebration of local ingredients, with ratafià often homemade. One notable venue serving Anatra con Ratafià is **Forme** in Brescia, Italy, praised by the food guide *Where The Foodies Go* for its authentic preparation. The dish reflects the region’s tradition of pairing game or poultry with fortified wines and liqueurs, a practice dating back to medieval times.