Anatra al Sale (Duck in Salt Crust)

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
8 servings

Ingredients
  • 1 duck, weighing 3 to 4 pounds, gutted and rinsed
  • 4 tablespoons grappa
  • 6 sage leaves
  • 1 branch rosemary
  • Fine salt and pepper, to taste
  • 2 pounds Kosher salt
  • 1 egg white
  • 1/4 cup saba, or balsamic vinegar mixed with a little water
Directions
  • Preheat the oven to 425 degrees F.

  • Rinse the duck cavity with the grappa. Place the herbs inside the body, season the inside with salt and pepper and truss the duck with butcher's twine.

  • Cover the bottom of a roasting pan with a 1/2-inch layer of salt. Place the duck atop the salt, beat the egg white to a light froth and mix 1 1/2 pounds of kosher salt to form a moist paste. Cover the duck completely with the salt mixture and roast in the oven for 1 1/2 hours. Remove and allow to rest 10 minutes to allow the juices to settle. Carefully remove the salt from the bird and brush off with a paint brush. Remove the skin and then carve the bird in the traditional way. Drizzle with saba and serve with wilted greens on the side.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Poulet a la Catalane