Roast duck with parma ham fat

Roast duck with parma ham fat

Anatra arrosto con grasso di prosciutto

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g parma ham fat or pork lard, finely minced or chopped
10 black peppercorns, crushed
1 garlic clove, pureed
nutmeg, freshly grated
ground cinnamon
1 tablespoon rosemary needles, finely chopped
1 tablepoon sage leaves, finely chopped
1 duck, about 2 kg
4 tabespoons olive oil
salt

Method

  1. Preheat the oven to 200ºC.
  2. Mix the ham fat or lard with the peppercorns, garlic, a pinch of nutmeg, a pinch of cinnamon, rosemary and sage until you have a solid paste.
  3. In a roasting tin, coat the duck with the olive oil, and sprinkle a little salt inside and outside. Spread the fatty paste onto the duck breasts, then cover the roasting tin with foil. Roast the duck in the preheated oven for an hour. Remove the foil and return to the oven for a further 30 minutes, basting with the copious fat.
  4. Serve the duck meat with pieces of the delicious skin.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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