Roast Duck

Insert 100 g of the duck breast (3.53 oz) into the cavity. pancetta, two bay leaves, a sprig of rosemary, a little coarse salt, and a few peppercorns. Distribute the herbs without compressing the filling too much, so the aroma can spread during cooking. Finish when the cavity contains all the required ingredients and the duck is ready to be seasoned on the outside.

Brush the outside of the duck with a generous amount of extra virgin olive oil. Finely chop the remaining rosemary and bay leaf and sprinkle them on the skin, making sure they adhere evenly. The surface should be slightly shiny and well-flavored, without excess oil that could weigh down the pan juices.

Wrap the duck with the remaining (3.53 oz) 100 g of pancetta sliced, distributing the slices on the outside. Tie the bird with cooking string, so that the pancetta It will stay snug and the shape will hold steady during cooking. Make sure the seal is secure, but not so tight that it cuts into the meat or breaks the skin.

Grease a baking pan and place the prepared duck inside. Position it in a stable position, with the smoothest part facing upwards, so that the pancetta It will brown evenly. Before baking, check that the string is suitable for cooking and that the duck doesn't touch the edges of the pan too much.

Bake directly at (356°F) 180°C and cook for 15 minutes. This first stage must begin to brown the pancetta and the skin, developing toasted aromas without burning the minced herbs. At the end, observe a lightly browned surface and a base that begins to collect the meat's juices.

Reduce the temperature to 160°C (32°F) and continue cooking for 2 hours. Keep the duck in the pan until the surface is well browned and the meat is cooked through and tender. pancetta It should be colored, while the base should remain moist and fragrant, without drying out completely.

Halfway through cooking, drizzle half a glass of dry white wine over the duck. Pour the wine evenly, avoiding interrupting the cooking process too long. Then close the oven door and let the alcohol evaporate. The sauce should become more fragrant and slightly runny, as the wine integrates with the meat's juices.

Remove the duck from the oven when the surface is golden brown and the bottom is aromatic. Remove the cooking string before serving and carefully portion the bird, keeping the pancetta close to the meat. Serve preferably with the polenta, which accompanies the pan juices and enhances its consistency.