Difficulty: Easy Time: 2 hours 30 minutes
1,5 kg of duck;
How to make Anatra al Mirto
Eliminate the feathers from the duck, remove the interiors, and wash it.
In a saucepan, boil the duck in abundant salted water with the onion, parsley, carrot, the celery.
At completed cooking, drain it and place it in a tureen covered with branches of myrtle.
Allow resting for 2 hours to flavor the meat with the myrtle; after that, cut it asunder and serve it cold.
Regional Recipe from Sardinia