Anatra Arrosto al Prosciutto

Name: Anatra Arrosto al Prosciutto (Roast Duck with Parma Ham)
Yield: For 4
Cuisine: Italian
Ingredients: a little olive oil; pinch of freshly grated nutmeg; small sprig of rosemary; salt and pepper; salt and pepper; 1 meaty free-range duck, weighing about 2 kg (4½ lb); 4 slices of parma ham, with lots of fat; 1 garlic clove, chopped

Roast Duck with Parma Ham

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a speciality of Emilia-Romagna, where both ducks and Parma ham are local produce.

Ingredients

1 meaty free-range duck, weighing about 2 kg (4½ lb)
4 slices

Europe
Italy
Emilia-Romagna
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. Singe the duck over an open flame to remove the down, if necessary. Mince together the ham, garlic and rosemary to make a paste, then season with the nutmeg and lots of freshly ground black pepper. Rub the duck with a little oil and sprinkle with