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Italian Roast Duck with Sage and Rosemary

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
Cook Time 1 minute
Total Time 31 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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