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Recipe by Emporion
Duck in salt is a delicious traditional Italian dish, especially common in the northern regions. The duck meat is flavored and made succulent by cooking in salt. The outside will be crispy and the inside soft and tasty. Perfect to serve as a main course on special occasions.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cover the bottom of a baking dish with a layer of coarse salt, place the duck on it well tied with a thin string and cover it completely with coarse salt, pressing well.
Step 2 of 4: Cook in a very hot oven (about 220 degrees) for at least one and a half hours.
Step 3 of 4: When cooking is complete, remove the salt and lift the duck by the string.
Step 4 of 4: Break the crust in front of the guests so they can appreciate all the aroma of the dish and serve it.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving500 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,663 kJ398 kcal | 333 kJ80 kcal |
| Fat | 20.5 g | 4.1 g |
| of which saturated fatty acids | 6.35 g | 1.27 g |
| Protein | 53.5 g | 10.7 g |
| Salt | 98.55 g | 19.71 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
