Anatra Arrosto con Grasso di Prosciutto

Name: Anatra Arrosto con Grasso di Prosciutto (Roast Duck with Parma Ham Fat)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 200 g Parma ham fat (from a friendly grocer) or pork lard, finely minced or chopped; 10 g black peppercorns, crushed; 200 g Parma ham fat (from a friendly grocer) or pork lard, finely minced or chopped; 1 duck, about 2kg; 1 tbsp each of finely chopped rosemary needles and sage leaves; salt; 4 tbsp olive oil; freshly grated nutmeg; 1 garlic clove, pureed; 1 tbsp each of finely chopped rosemary needles and sage leaves; ground cinnamon

Roast Duck with Parma Ham Fat

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“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 Parma ham fat (from a friendly grocer) or pork lard, finely minced or chopped
10 g black peppercorns, crushed

Europe
Italy
Emilia-Romagna
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 200°C/Gas 6.

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