Anatra al Sale (Duck in Salt Crust)

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Rinse the duck cavity with the grappa.

3. 3

   Place the herbs inside the body, season the inside with salt and pepper and truss the duck with butcher's twine.

4. 4

   Cover the bottom of a roasting pan with a 1/2-inch layer of salt.

5. 5

   Place the duck atop the salt, beat the egg white to a light froth and mix 1 1/2 pounds of kosher salt to form a moist paste.

6. 6

   Cover the duck completely with the salt mixture and roast in the oven for 1 1/2 hours.

7. 7

   Remove and allow to rest 10 minutes to allow the juices to settle.

8. 8

   Carefully remove the salt from the bird and brush off with a paint brush.

9. 9

   Remove the skin and then carve the bird in the traditional way.

10. 10

    Drizzle with saba and serve with wilted greens on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.