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Anatra Arrosto con Grasso di Prosciutto
Roast Duck with Parma Ham Fat
- Serves
4-6
- Difficulty
Easy
Published 2012
“Where else would a dish like this be cooked if not in the ‘fatherland’ of poetry and pigs? Emilia Romagna, of course.”
Ingredients
200 g 10 g
Method
Mix the ham fat or lard with the peppercorns, garlic, a pinch of nutmeg, a pinch of cinnamon, rosemary and sage until you have a solid paste.
In a roasting tin, coat the duck with the olive oil, and sprinkle a little salt inside and outs
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