Chef vocation

anatra arrosto

Roast duck


A dish worthy of a King!

Ingredients:

1 duck (around 1,5 kg)
50 g extra-virgin olive oil
Salt and pepper

For the marination:

350 g white wine
50g carrot
50 g onion
50 g celery
Salt, pepper, garlic, rosemary, sage and bay

Procedure:

Clean the duck and put it inside a container. Season it with wine, add the vegetables – they should be already cleaned and cut into pieces – then add rosemary, sage, bay and garlic. Let it marinate for 18-24 hours; otherwise vacuum-pack it and let it rest for 2-3 hours.

After the marinating, season the inner part and grease with oil; then, place the meat on the dedicated tray (see the recommended accessories). Cook according to the recipe.

   Once the cooking is done, blend the vegetables and the liquids together to make the sauce.     

caldo secco

 

umidità

40 % standard

temperatura

180°C

tempo/sonda

82°C

ventola

Full speed

  If you do not have the core probe, depending on the wanted doneness of the meat, the cooking should take around 30-50 minutes.

 

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