LOCATION: Recipes >> Poultry >> Roast Duck 03
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Roast Duck 03
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Anatra arrosto
(Roasted duck)
Take a very young duck, clean it, burn it a little bit, wash it
and then dry it.
Salt and pepper the duck internally and externally. Put in its
belly a lock of sage and a knob of butter. Put the duck in a pan
with some oil and roast it very slowly in an oven with moderate
temperature. When the gilded skin will start to come off from the
duck, this one will be well cooked.
This was a traditional course for the celebration of San Lorenzo,
patron saint of Borgo San Lorenzo and for the celebration of Santa
Maria in Scarperia. Young ducks were cooked during these celebration
which take place in August.
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