Home Food How to cook duck correctly and some recommendations

How to cook duck correctly and some recommendations

by marusia

Duck meat is famous for its nutritional characteristics. Already in the 5th century BC, the ancient Greeks began to raise domesticated wild ducks under nets and cook them according to various recipes. Roasting is one of the most common ways to cook poultry.

The meat is marinated and filled with fruits for juiciness. During the cooking process, the duck is poured with juice and fat, and the baked fruit is used as a side dish.

Rinse and dry the orange with a paper towel. Using a peeler or fine grater, remove the peel from the orange. When harvesting zest, remove only the top layer, do not capture the white film underneath. Squeeze the juice from the same orange. For the marinade you will need 80 ml of juice.

Strain the orange juice through a fine sieve. Add soy sauce, grated zest, 2 tbsp. l. honey, mustard and salt to taste. Mix the ingredients until smooth.

Rinse the duck carcass and dry it with a paper towel. Cut off the tail. Place the bird in a deep container, pour over the marinade and coat the carcass well inside and out. Wrap the container with the duck in cling film and marinate in the refrigerator for at least 12 hours. During this time, the duck must be turned over several times so that the meat is evenly marinated.

Remove duck from marinade. Mix dry garlic and ground black pepper. Rub the duck with the spice mixture inside and out.
Wash the fruit. Cut apples and one orange into large slices. Remove the core and seeds from the apple. There is no need to peel the fruit. Cut another orange into rings. They will act as a pillow when baking.

Fill the carcass with chopped apples and orange. Do not pack the filling too tightly so that the duck’s belly does not burst during baking. Secure the cut with wooden skewers and then tie with kitchen string.

Line a baking dish with foil, leaving enough around the edges to wrap around the duck. Place the orange sliced into rings at the bottom of the pan. Top with a carcass stuffed with fruit. Wrap the duck in the remaining foil around the sides of the pan.

Preheat oven to 180°C. Place the dish with the duck in the oven and bake for 1.5 hours. After this, remove from the oven and unwrap the foil. Baste the duck with any fat accumulated during roasting. Separately, mix 2 tbsp in a bowl. l. released juice and 1 tsp. honey

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