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 a spit until it reaches a tender and flavorful consistency. The result is a dish with an intense and irresistible taste. Serve with toasted rustic 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 of sage; wrap it externally with the same herbs using kitchen twine
Brush it with oil and skewer it on the spit
Cook for an hour, basting often with the juices collected in the drip pan
Cut it into 4 portions and serve it accompanied by bread sprinkled with the cooking juices
Spit
Tongs
Cooking 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 |
