Crispy Duck with Mlinci

Ingredients

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste
• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• Roasted vegetables or fresh salad, for serving Roasted vegetables or fresh salad, for serving

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 0g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
3. 3.
   Pat the duck dry with paper towels and rub the herb mixture all over the duck, including the cavity.
4. 4.
   Place the duck on a rack in a roasting pan and roast for about 2 hours, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
5. 5.
   While the duck is roasting, prepare the mlinci. In a large mixing bowl, combine the flour and salt. Gradually add the warm water, mixing until a dough forms.
6. 6.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Divide the dough into small portions and roll each portion into a thin sheet.
7. 7.
   Cook the mlinci in a large pot of boiling salted water for about 2 minutes, or until they float to the surface. Remove them from the water and set aside.
8. 8.
   Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
9. 9.
   In a large skillet, heat the duck drippings over medium heat. Add the cooked mlinci and cook for about 5 minutes, stirring occasionally, until they become slightly crispy on the edges.
10. 10.
    Serve the crispy duck with the mlinci and roasted vegetables or fresh salad on the side.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before applying the herb mixture to ensure a crispy skin.
• Mlinci — Roll the dough into thin sheets to achieve the desired texture. Be careful not to overcook the mlinci, as they should remain slightly crispy.

Tips & Tricks

• For extra flavor, you can add lemon zest to the herb mixture for the duck.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the duck before roasting.
• If you don't have a roasting rack, you can place the duck directly on a bed of vegetables in the roasting pan.
• Leftover duck can be used in sandwiches or salads for a delicious meal the next day.
• If you can't find duck, you can substitute it with chicken thighs for a similar taste.

Serving advice

Serve the Crispy Duck with Mlinci as the main course of a festive dinner. Place the carved duck on a platter, surrounded by the crispy mlinci. Garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the presentation, drizzle some of the duck drippings over the mlinci and sprinkle with fresh herbs. Serve the roasted vegetables or fresh salad in separate bowls or on a large platter alongside the duck.