Pečena Patka s Mljincima and Špek
80% autentično · Croatian
A richer, regional variation of Pečena Patka s Mljincima, incorporating smoked bacon (špek) for added depth of flavor. The bacon fat renders and flavors both the duck and the mlincima, creating a more intense taste.
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Sastojci
- Whole duck1 (approx. 2 kg)
- Smoked bacon (špek)150g
- Mlinci (dried flatbread)200g
- Onion1 large
- Garlic4 cloves
- Rosemary2 sprigs
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Cut the smoked bacon into small cubes. Render the bacon in a large oven-safe pot or Dutch oven over medium heat until crispy. Remove bacon bits and set aside, leaving the rendered fat in the pot.
- 3
Clean the duck, pat dry. Season generously inside and out with salt and pepper. Stuff the cavity with half the chopped onion, garlic cloves, and rosemary sprigs.
- 4
Place the duck in the pot with the rendered bacon fat. Add the remaining chopped onion around the duck.
- 5
Roast the duck for about 3-3.5 hours, basting frequently with the bacon fat and pan juices. Add a splash of water if it becomes too dry.
- 6
While the duck is roasting, break mlincima into pieces and place in a baking dish. Pour some of the hot bacon fat and duck drippings over the mlincima. Add a little hot water and mix.
- 7
Place the mlincima in the oven with the duck for the last 45 minutes of roasting, allowing them to absorb the rich flavors.
- 8
Remove the duck from the oven and let it rest for 15 minutes before carving.
- 9
Serve carved duck with the mlincima, topped with the reserved crispy bacon bits and extra pan juices.
