Yamal-style Duck with Mlinci

Ingredients

In this adaptation of the Croatian dish "Patka s mlincima," we have incorporated the flavors and ingredients of Yamal cuisine. The original recipe typically uses Croatian spices and cooking techniques, while our version incorporates traditional Yamal spices and flavors. Additionally, we have adjusted the cooking methods to align with Yamal culinary traditions. We alse have the original recipe for Patka s mlincima, so you can check it out.

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 500g (17.6 oz) mlinci (Yamal-style thin pasta) 500g (17.6 oz) mlinci (Yamal-style thin pasta)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 0g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the salt, black pepper, paprika, dried thyme, and dried rosemary.
4. 4.
   Rub the spice mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Place the duck on a roasting rack in a baking dish and roast in the preheated oven for 2 hours, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
6. 6.
   While the duck is roasting, prepare the mlinci according to the package instructions. Once cooked, drain the mlinci and set aside.
7. 7.
   Heat the vegetable oil in a large skillet over medium heat. Add the cooked mlinci and sauté until they become crispy and golden brown.
8. 8.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the roasted duck with the crispy mlinci and garnish with fresh parsley.

Treat your ingredients with care...

• Duck — Make sure to rinse the duck thoroughly to remove any impurities before seasoning it. Pat it dry with paper towels to ensure a crispy skin.
• Mlinci — Follow the package instructions for cooking the mlinci, but be careful not to overcook them as they should retain some texture for sautéing later.

Tips & Tricks

• For extra flavor, you can marinate the duck overnight in the spice mixture before roasting.
• If mlinci is not available, you can substitute it with thin egg noodles or flatbread.
• Serve the dish with a side of cranberry sauce or lingonberry jam for a touch of sweetness.
• To achieve a crispy skin on the duck, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Save the duck fat rendered during roasting to use for cooking potatoes or vegetables.

Serving advice

Serve the roasted duck with crispy mlinci on a large platter. Garnish with fresh parsley for a pop of color. Accompany the dish with a side of cranberry sauce or lingonberry jam for a delightful balance of flavors.

Presentation advice

Arrange the sliced roasted duck on top of the crispy mlinci, creating an appealing contrast of textures. Drizzle any remaining pan juices over the duck for added moisture and flavor. Sprinkle fresh parsley over the dish for an elegant touch.