Anatra al Sale (Duck in Salt Crust)

Show: Episode:

Picture of Anatra al Sale (Duck in Salt Crust) Recipe Photo: Anatra al Sale (Duck in Salt Crust) Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Yield:
8 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 4 reviews

  • on January 08, 2010

    Flag

    Moist duck, not salty at all. Great flavor as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 09, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 23, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.