Traditional Pečena Patka s Mljincima
Tradicionalno jelo · Croatian
A classic Croatian dish featuring a whole roasted duck served with traditional baked mlincima (a type of unleavened bread baked until crisp and then broken into pieces). The duck is typically seasoned and roasted until golden brown and tender, while the mlincima absorbs the flavorful duck drippings.
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Sastojci
- Whole duck1 (approx. 2 kg)
- Mlinci (dried flatbread)200g
- Onion1 large
- Garlic3 cloves
- Carrot1 medium
- Celery stalk1
- Bay leaf2
- Fresh marjoram2 sprigs
- Saltto taste
- Black pepperto taste
- Wateras needed
- Duck fat or vegetable oil2 tbsp
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Clean the duck, pat dry. Season generously inside and out with salt and pepper.
- 3
Stuff the duck cavity with half the chopped onion, garlic cloves, carrot, celery, bay leaves, and marjoram sprigs.
- 4
Place the duck in a roasting pan. Add the remaining chopped onion and vegetables around the duck.
- 5
Roast the duck for about 2.5-3 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 82°C (180°F). Baste occasionally with pan juices.
- 6
While the duck is roasting, prepare the mlincima. Break the dried mlincima into bite-sized pieces and place them in a baking dish.
- 7
About 30 minutes before the duck is done, pour some of the hot duck drippings and a little hot water over the mlincima. Mix well.
- 8
Place the mlincima in the oven with the duck for the last 30 minutes of roasting, allowing them to absorb the juices and become tender-crisp.
- 9
Remove the duck from the oven and let it rest for 15 minutes before carving.
- 10
Serve carved duck with the prepared mlincima, spooning extra pan juices over both.
