What You Need to Know
The dish employs garum (fermented fish sauce) as both brine and basting liquid, with honey facilitating caramelization at 140-160°C. Key reactions include the Maillard reaction between duck proteins and honey's fructose/glucose, and lipid oxidation in duck fat.
The preparation balances sweet (honey), salty (garum), and aromatic spices (long pepper, lovage). Modern adaptations often substitute colatura di alici for garum. The duck is typically scored to allow fat rendering and spice penetration.
Key Parameters
Temperature
°C - °C
Time
4.5 hours total
3 hours (small duck) - 6 hours (large duck + resting)
Equipment
Earthenware or cast ironBasting syringe (original Roman style)Meat thermometer
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Maillard Reaction