Italian Roast Duck with Sage and Rosemary

A clever method for roasting duck that renders the fat for crisp skin without greasiness. Flavored with a rich sage, rosemary, and liver paste.

Italian Roast Duck with Sage and Rosemary

A clever method for roasting duck that renders the fat for crisp skin without greasiness. Flavored with a rich sage, rosemary, and liver paste.

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Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 31 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• A 4 1/2 to 5-pound fresh duckling
• 2 teaspoons fresh rosemary chopped very fine
• 1 tablespoon fresh sage chopped very fine
• 2/3 cup chopped liver (duck or chicken)
• Salt & Black pepper
• A hand-held hair dryer

Method

 

Instructions

1. Mix herbs, salt, pepper. Combine half with chopped liver.
2. Boil duck in water 5-7 minutes. Pat dry.
3. Blow-dry duck skin for 6-8 minutes.
4. Rub skin with herb mixture. Stuff cavity with liver mixture.
5. Roast at 450°F (230°C) for 30 mins.
6. Reduce to 375°F (190°C). Roast 1 hour more.
7. Make gravy from cavity juices and pan fat.
8. Serve duck with gravy.

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