Instructions: I prepared this dish for the first time in Busseto near Parma birthplace of the great maestro Ciuseppe Verdi for the finalists in the vocal competition dedicated to him. The delicious simplicity of this dish would certainly meet the approval of one of the greatest composers of all time at least I hope it would. It perfectly combines the local ingredients duck and Parma ham.

Preheat the oven to 220 degrees C/425 degrees FtGas 7.

Singe the duck to ensure all the little feathers are burnt off if necessary.

Remove the giblets and season with salt and pepper.

Chop the onion and carrots into small cubes.

Scatter into a roasting pan and place the duck on top.

Rub the olive oil all over the duck.

Take the minced Parma ham fat and spread over the top of the breast and place the sprig of rosemary on top.

Cover with foil and place in the oven.

After 1 hour remove the foil and roast for a further 15 minutes so that the duck becomes crispy.

If desired you can serve the duck with the vegetables cooked with it.

However you should avoid the oil and fat left on the bottom of the pan.

This is delicious with Peteroni al Balsamico (qv).

Serves 4

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