Region: Italy, Sardinia
Difficulty: Labor Intensive
This bread crumb-coated spit-roasted duck becomes a gorgeous golden brown. The rich taste of duck is best accompanied by a simple salad and fresh crusty bread.
Yield: Makes 4 servings
Preparation Time: 2:15 minutes
One 4 1/2- to 5-pound duck
2 tablespoons melted lard
Salt and freshly ground black pepper to taste
1 cup dry bread crumbs
1. Prepare a charcoal fire or preheat a gas grill for 15 minutes on medium. If using a charcoal grill, mound the coals to either side of the firebox and place an aluminum drip pan in the center. If using a gas grill, place a rack on the grill with an aluminum drip pan underneath. Set up the rotisserie attachment.
2. Dry the duck inside and out with paper towels. Save the innards for another use. Brush half the lard on the inside of the duck and season with salt and pepper. Truss the duck. Secure the duck firmly to the spit, making sure the weight is evenly distributed so the spit rotates smoothly. Make sure the holding prongs on each end are tight and grip the duck solidly. If necessary, tie the duck to the spit with butcher?s twine so it will not slide while the spit rotates.
3. Spit-roast the duck, basting at first with the remaining lard. As the duck turns, prick all over with a skewer, or corn cob holders, to let the fat run. Once there is enough fat in the drip pan, use the duck fat for basting. After the duck has spit-roasted for 1 hour remove from the spit from the grill with the duck still affixed. While resting the spitted duck over a large tray, salt lightly and coat with bread crumbs, pressing them onto the skin all over the duck. Refit the spitted duck to the rotisserie and continue spit-roasting, without basting, until the bread crumbs are deep golden brown and crusty, about 45 minutes.
Variation: Use 12 quail instead of duck and separate them with bay leaves on a skewer.