Spit-roasted duck is a tasty and succulent dish typical of Tuscan cuisine. It is prepared with a 1000 g duck seasoned with sage, bay leaf and rosemary, and finally roasted on a spit until it reaches a tender and flavorful texture. The result is a dish with an intense and irresistible flavor. Serve with toasted country bread and a drizzle of extra-virgin olive oil.
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Salt the duck inside and out; insert 1 bay leaf, 1 sprig of rosemary and 1 of sage; tie the outside with the same herbs using kitchen twine
Brush it with the oil and skewer it on the spit
Cook for one hour, brushing it often with the juices collected in the roasting pan
Cut it into 4 portions and serve it accompanied by bread sprinkled with the cooking juices
Spit
Tongs
Pastry Brush
Store leftovers in the refrigerator for up to 2 days.
Typical dish of Tuscan cuisine.
Italia, Toscana
| Energy (kcal) | 167.46 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 7.62 |
| of which Saturates (g) | 2.35 |
| Protein (g) | 20.39 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.14 |
