Mlinci with Duck Fat Gravy and Roasted Duck
80% autentično · Croatian
A richer, more decadent variation featuring mlinci served with a flavorful gravy made from roasted duck drippings and accompanied by succulent roasted duck.
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Sastojci
- All-purpose flour500g
- Eggs2
- Water100ml
- Saltto taste
- Whole duck1.5-2kg
- Onions2 large
- Garlic4 cloves
- Duck fat or vegetable oil2 tbsp
- Duck or chicken broth500ml
- Fresh thyme or rosemary1 sprig
- Fresh parsleyfor garnish
Koraci
- 1
Make the mlinci: Prepare the mlinci dough as per the traditional recipe (flour, eggs, water, salt). Roll thinly, cut, and dry or bake until crisp. Break into pieces.
- 2
Roast the duck: Preheat oven to 200°C (400°F). Pat the duck dry. Season generously inside and out with salt and pepper. Stuff the cavity with halved onions and garlic cloves, and a sprig of thyme or rosemary. Place the duck on a rack in a roasting pan. Roast for 20 minutes, then reduce temperature to 180°C (350°F). Continue roasting for about 1.5-2 hours, or until the skin is crisp and the juices run clear. Baste the duck with its own rendered fat every 30 minutes. Reserve the duck fat and pan juices.
- 3
Prepare the duck fat gravy: Remove the duck from the roasting pan and let it rest. Pour the rendered duck fat and pan juices into a saucepan. Skim off excess fat if desired, leaving about 2-3 tablespoons of fat in the pan. Add chopped onions and minced garlic to the pan and sauté until softened. Stir in 1-2 tablespoons of flour to make a roux, cook for 1 minute. Gradually whisk in the duck or chicken broth. Bring to a simmer and cook until the gravy thickens. Season with salt and pepper.
- 4
Assemble and serve: Briefly soften the mlinci pieces in hot water, then drain. Toss the softened mlinci with the rich duck fat gravy. Carve the roasted duck. Serve the mlinci with gravy alongside slices of the crispy roasted duck. Garnish with fresh parsley.
