Ingredients for 4 people

• 400 g boneless duck, cut into strips (1 cm wide and 4 cm long)
• 20 straws of mature Pecorino Toscano PDO (4 cm long and 1/4 cm wide
• 20 thin rashers of rolled out bacon
• 4 small fresh sage leaves
• 1 glass of white wine
• 50 g Extra-virgin olive oil Toscano PGI

Proceeding

Wrap the pieces of duck and pecorino with the bacon rashers; heat the oil in a frying-pan, add the duck morsels and roast brown them over a high heat on both sides, moisten with wine and cook until evaporated on a medium heat. Add the sage, a spoon of hot water and cook until absorbed. Serve hot with trimmings of grilled courgettes.