Salt-baked duck is a delicious dish typical of Italian cuisine, particularly common in the northern regions. The duck meat is flavored and kept succulent thanks to cooking in salt. The exterior will be crispy and the interior soft and tasty. Perfect to serve as a main course on special occasions.
Cover the bottom of a roasting pan with a layer of coarse salt, place the well-tied duck on it with thin twine, and completely cover it with coarse salt, pressing it down well
Bake in a very hot oven (about 220 degrees Celsius) for at least an hour and a half
When cooking is complete, remove the salt and lift the duck by the twine
Salt cooking: completely cover the meat with salt; to be quicker when serving, wrap it in greaseproof paper before applying the salt; always crack open the crust in front of the guests to let them appreciate all the aroma of the food
Salt mold
Oven
Store in the refrigerator for up to 3 days
Typical dish of traditional Italian cuisine
Italy
| Energy (kcal) | 122.31 |
| Fat (g) | 6.31 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 16.46 |
| Sale (g) | 9.15 |
