Anatra Arrostro

Italian Roast Duck is usually made with small-sized ducks that are divided into two halves, each half being served to one guest. So it is not advisable to use the ducks that generally reach the market with a weight of about 4 kilos (9 lbs), ordering smaller ducks in the store (2 Kg or 3 Kg at most, 4.4~6.6 lbs).

If you can't find them you can make four quarters of a large copy.

It is a very simple recipe where the bird is cooked in its own juices which, as you know, are not few since it is a very fatty meat.

INGREDIENTS (4 people) :

    • 2 small ducks

    • 4 ripe red tomatoes

    • 2 large fresh onions

    • 4 cloves of garlic

    • 1 Kg (2.2 lbs) side potatoes

    • Aromatic herbs: thyme, rosemary and bay leaf

    • Salt

    • Pepper

    • extra virgin olive oil

First of all, we cut the ducks in half, then place them in a deep dish - to collect the juices - that can go in the oven. We season them inside and out and cover them with the aromatic herbs.

We cut the onions into quarters as well as the tomatoes and place them around. Garlic cloves are placed whole and unpeeled around the birds. Let's pour a generous jet of olive oil on top and finally cover them with aluminum foil.

We preheat the oven to 200 degrees (390 F) and introduce the source for one hour. Meanwhile boil the whole and peeled potatoes in salted water until soft.

Fifteen minutes before finishing baking, remove the tray, remove the aluminum foil that covers it - be careful because very hot gases can come out - and add the potatoes. We water with the juice that the birds and the condiments will have accumulated and without the aluminum we give 15 more minutes for the meat and potatoes to brown.

Remember that one half of the bird is served to each diner.

An easy recipe to make with very few ingredients.