- 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
Preheat the oven to 425 degrees F.
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.