4 slices of prosciutto, well chopped
1 minced garlic clove
1 teaspoon of thyme, minced
1/4 teaspoon of nutmeg, grated
5 grams of white peppercorns, broken
1 large duck (2 kg)
2 tablespoons of olive oil
1 tablespoon of salt
4 slices of prosciutto, well chopped
1 minced garlic clove
1 teaspoon of thyme, minced
1/4 teaspoon of nutmeg, grated
5 grams of white peppercorns, broken
1 large duck (2 kg)
2 tablespoons of olive oil
1 tablespoon of salt
Preheat the oven to 400°F (200°C)
In a small bowl, mix together the prosciutto, garlic, thyme, nutmeg, and peppercorns until well combined
Set aside
Place the duck in a large roasting pan, brush with olive oil, and sprinkle with salt
Spread the reserved mixture over the duck's breast
Cover with aluminum foil
Roast in the preheated oven until the duck starts to get tender (about 1 hour and 50 minutes)
Remove the foil and continue roasting until golden brown (about 15 minutes)
Transfer to a serving dish and serve immediately
980 calories per serving
Recommended wine pairings include Quinta de Lagoalva 96, Portuguese ($18), and Regaleali 95, Italian ($16.50)
