How to make
I offer you one of the greatest classics for cooking duck - a traditional recipe for the duck festival in Italy. Easy recipe to prepare. When cooking, the aroma of the herbs gives our duck an irresistible flavor.
I prepare it with garlic, rosemary, salt and black pepper. I let it rest overnight, then wrap it in slices of bacon, inside and sometimes outside. I've even made it with just bacon inside without any flavorings.
Then it is placed into the oven and to make it tender I wrap it in aluminum foil so it doesn't get too dry.
After cleaning the duck, burn the rest of the fluff! Rub the duck inside and out with the salt, black pepper and rosemary.
Moisten the inside with a drizzle of olive oil or butter, then arrange slices of bacon, rosemary, sage, thyme, garlic (cloves) in the opening to combine with the aroma of the herbs.
Close the duck by sewing it with needle and thread and place it in an already greased rectangular baking pan. Oil is poured over it and it is placed in a preheated oven at 360°F (180°C). Moisten it with wine from time to time.
Cover the tray with the stuffed duck with aluminum foil. Halfway through cooking (about 45 minutes), add the potatoes and carrots. After about an hour and a half, serve the roasted duck hot.
A good variation is to add breadcrumbs, beaten eggs and chopped fresh parsley to the filling for the roasted duck with bacon and herbs.
