Anatra al Sale (Duck in Salt Crust)

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

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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.

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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.

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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!