Duck with honey and oranges in the oven
0
2046
Kitchen
World
Calorie content
172.9 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
11.3 gr.
Fats *
52.1 gr.
Carbohydrates*
8.9 gr.
If you are looking for an interesting and easy way to bake duck, we advise you to take a closer look at this recipe. It is interesting because oranges and honey are used for poultry marinade. At the same time, the meat is obtained with a pronounced citrus flavor note, rather tender and soft. And the crust is caramelized and baked until crisp. The whole process from preparing the carcass to the final browning is described in detail in the recipe.
Ingredients
Cooking process
We clean the duck carcass from dirt, remove the remnants of the feathers. Singe if necessary. Cut out the areas with fat in the tail and neck area. Next, we rinse the carcass in running water and dry it with paper towels. The first phalanges of the wings can be cut off so that they do not burn when baked.
Cooking the marinade. Peel the garlic, pass it through a press and put the resulting gruel in a bowl. Crush the peas of black and allspice in a mortar until crumbly and add to the garlic. We wash one orange, dry it and remove the zest from it with a special device or a fine grater. Squeeze the juice into a separate container. Add the zest to the bowl to the garlic and add a pinch of salt. Mix everything thoroughly.
Pour the prepared carcass with orange juice from the inside and outside, then rub thoroughly with the prepared marinade from zest and garlic. Place the bird in a suitable container, close it tightly and put it in the refrigerator for marinating for seven to eight hours. After the marinating time has elapsed, we take the carcass out of the refrigerator and fill the belly with the remaining orange cut into slices (along with the peel) and put a cinnamon stick.
We stab the edges of the abdomen with toothpicks. We put the carcass on a baking sheet with a wire rack. Pour a glass of hot water into a baking sheet. Cover the duck with a baking sheet with foil. Preheat the oven to 180 degrees and place the baking sheet with the duck on the middle-lower level. We bake for one and a half hours.
Towards the end of the baking time, prepare the honey mixture for a golden brown crust. To do this, put honey heated to a liquid state in a small bowl and add to it a couple of tablespoons of meat juice, which was released when the duck was baked, and stack into a baking sheet. Remove the foil from the duck and grease the carcass with the honey mixture using a silicone brush. We increase the oven temperature to 200 degrees. Let the bird brown for another thirty to forty minutes.
Bon Appetit!