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Salt-Dough-Wrapped Roast Duck

Try a fragrant duck done a whole new way! Salt-dough-wrapped roast duck makes a festive family dinner. Serve it with fresh vegetables or herbs. A farm-raised duck is the way to go if you can get one. The salt dough acts as a seal that locks in the duck's juices, and it doubles as decoration — but don't eat it, it's far too salty to taste good.

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Duck in dough baked in the oven
Duck in dough baked in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 10 g
Fats 39 % 16 g
Carbohydrates 37 % 15 g
240 kcal
GI: 6 / 0 / 94
    1. Prep the duck. Wash it thoroughly under hot running water. There's no need to cut up the bird — just remove the neck. It's best to take the skin off, too. Rub the prepped duck all over with dry spices to taste and coat it with tomato paste. 2. Place the duck in a cast-iron skillet over medium heat. Sear for 5–6 minutes until golden, then flip and brown the other side the same way. 3. Transfer the duck to a roasting pan, leaving the rendered fat behind in the skillet. Heat the oven to 325°F (160°C). Cover the pan tightly with foil and roast for 3–4 hours, until the meat pulls easily from the bone. 4. Peel and dice the onion. Peel, wash, and finely grate the carrot. Peel the celery stalk and cut it into small pieces. 5. Add the prepped vegetables to the skillet with the duck fat and set it over the heat. Cook for about 5 minutes until soft, then pour in the dry white wine and simmer another 1–2 minutes. Season with salt and pepper to taste. 6. Put the flour and salt in a bowl. Crack the eggs and separate the whites from the yolks; add the whites to the flour and set the yolks aside. Pour in the water and knead into a dough, adding the water gradually rather than all at once. Knead for 10–15 minutes, wrap in plastic, and chill for 2 hours. 7. When the time's up, take the roasting pan out of the oven. Roll out the dough and lay banana leaves and cassava greens over it (or spinach and kale). Set the duck on top of the leaves, then add the sautéed vegetables. 8. Wrap everything in the leaves and the salt dough. Use dough scraps to shape a head and wings for the duck if you like. Brush the dough with egg yolk and bake for 30 minutes. Serve right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrot - 33  kcal/100g
  • Dried carrot - 275  kcal/100g
  • Boiled carrot - 25  kcal/100g
  • Duck, grade II - 287  kcal/100g
  • Roast duck - 401  kcal/100g
  • Duck, grade I - 405  kcal/100g
  • Garlic - 143  kcal/100g
  • White wine - 78  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine-milled flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Fresh-frozen packaged soup greens - 41  kcal/100g
  • Leafy greens - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Celery stalk - 12  kcal/100g

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