Anatra al Sale (Duck in Salt Crust)

Show: Molto MarioEpisode: Elaborate Meals to Impress Your Girlfriend's Mom

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
1 hr 30 min
Level:
--
Yield:
8 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 45 min

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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.

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Comments & Reviews

recipe Anatra al Sale (Duck in Salt Crust)
Aaron Annapolis, MD 07-09-2008
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Love it
Rated: 5 stars out of 5

I loved this recipe. I agree with the previous post about the skin but i came up with 3 options. first, cut into quarters,... remove the legs and wings and brown in a cast iron skillet with some duck fat or even bacon grease. second, torch the skin before serving with a butane torch. 3rd, remove skin and fry to a crispy finish; then serve with the duck meat.Read more
recipe Anatra al Sale (Duck in Salt Crust)
Anonymous 03-23-2008
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Good Flavor, Bad Skin
Rated: 4 stars out of 5

First, I should say that this recipe is a fairly easy and reliable way to cook duck, the Saba pairs really well with the... other flavors, and gives it an elegant touch. further, the salt crust method is very reliable, so you'll get a good bird every time. That said, the salt crust method doesn't produce the crunchy skin that one comes to expect from well-prepared duck. Everything else about this recipe is cool and innovative, but the mushy soft skin is just a disappointment.Read more
recipe Anatra al Sale (Duck in Salt Crust)
Jill Benicia, CA 01-20-2008
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Good Duck!
Rated: 5 stars out of 5

This was a quick and easy way to cook a duck. My family loved it. The duck came out of the oven with a hard salt crust, that... my daughter loved hitting with a hammer to open up. The duck was very moist and taste. Will make again!Read more