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 roasted on the spit until it reaches a tender and flavorful consistency. The result is a dish with an intense and irresistible flavor. It should be served with toasted homemade bread and a drizzle of extra virgin olive oil.
Salt the duck inside and out; insert 1 bay leaf, 1 sprig of rosemary, and 1 sprig of sage inside; wrap it externally with the same herbs using kitchen string
Brush it with oil and skewer it on the spit
Cook for an hour, basting it often with the juices that collect in the roasting pan
Cut into 4 portions and serve accompanied by bread splashed with the cooking juices
Spit
Tongs
Kitchen Brush
Store leftovers in the refrigerator for a maximum of 2 days.
A typical dish of Tuscan cuisine.
Italy, 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 |
