Anitra Arrosto

Name: Anitra Arrosto (Roasted Duck)
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ teaspoon spezie forti, garam masala, or freshly ground nutmeg; Leaves from 1 small sprig fresh sage, chopped; 3 cloves garlic, chopped; Leaves from 2 small sprigs fresh rosemary, chopped; 3 grams (1½ teaspoons) freshly ground black pepper; 1 Long Island or Pekin duck (4 to 6 pounds), wishbone removed; Coarse salt and freshly ground black pepper; 2 small sprigs fresh rosemary; 210 grams (7 ounces) red onion, cut into 5-centimeter (2-inch) pieces (1¾ cups); 1 lemon, cut in half; 2 sprigs fresh sage; 50 grams (2 ounces) carrot, cut into 5-centimeter (2-inch) pieces (¾ cup); 115 grams (4 ounces) celery, cut into 5-centimeter (2-inch) pieces (1¼ cups); Chicken stock or duck stock, as needed (see Chef’s Note)

Roasted Duck

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This is a classic method for roasting duck. It is served with a simple pan sauce.

Ducks are trussed exactly like chickens. For step-by-step instructions, see “Trussing Chicken and Poultry”. (For further information on roasting duck, see also “Methods of Cooking Duck”.)

Ingredients

Europe
Italy
Main course
Gluten-free
Mediterranean