Spit-roasted duck is a tasty and succulent dish typical of Tuscan cuisine. It is prepared with a 1000 g duck flavored with sage, bay leaf and rosemary, and finally cooked on the spit until it reaches a tender and flavorful texture. The result is a dish with an intense and irresistible flavor. Serve with toasted country bread and a drizzle of extra-virgin olive oil.
Salt the duck inside and out; place 1 bay leaf, 1 sprig of rosemary and 1 sage leaf inside; wrap the outside with the same herbs and secure with kitchen string
Brush it with the oil and place it on the spit
Cook for one hour, basting often with the juices collected in the roasting pan
Cut into 4 portions and serve accompanied by the bread drizzled with the pan juices
Spit
Tongs
Basting brush
Store leftovers in the refrigerator for up to 2 days.
Typical dish of Tuscan cuisine.
Italia, Toscana
| Energy (kcal) | 404 |
| Carbohydrates (g) | 45.27 |
| of which Sugars (g) | 4.35 |
| Fat (g) | 22.24 |
| of which Saturates (g) | 3.33 |
| Protein (g) | 6.38 |
| Fiber (g) | 4.25 |
| Sale (g) | 0.42 |
