We here at Aplace are nothing if not humble, so no "Aplace cooks" or "Aplace prepares", just a timid, grasping attempt at Ducketta. What's Ducketta, you ask, rightly? Ducketta is an adaptation of the classic Italian dish Porchetta — a big hunk of pork, stuffed with rosemary, garlic, and fennel and parmesan. Substitute a duck breast for a pork torso and, voilà, Ducketta. A dish that combines cheese, duck and garlic !!! My anticulinary instincts were overwhelmed by my appetite.
The mind behind Ducketta is Mark Bittman, who writes the Minimalist column in the NYTimes and is the author of How to Cook Everything. Here is a short movie of him making Ducketta. Doesn't he seem like a cool dude?
So how did it end up? Amazingly well, although considering the fact that duck breast is 40 percent fat, you really couldn't go wrong, flavour-wise.
Next time I would make sure to chop my spices more finely and add a little more salt. I'm not a big fan of adding salt to food but when I salted my portion I noticed that it really brought out the flavour of the other spices.
Final note: Because I am lame, I drank water with my duck, but I would suggest a nice Pinot Noir, if you are trying this recipe at home.