Roast Domestic Duck
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- domestic duck
- salt
- lardone (cured pork fat)
- olive oil
Instructions
- Salt the duck's cavity and wrap the breast in wide thin slices of cured pork fat, tied on with string.
- Spit-roast, basting with oil; salt when almost fully cooked.
- For lean wild duck/mallard, baste with butter instead of oil.