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Duck whole roaster in the oven

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2731
Kitchen World
Calorie content 177.4 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 7.5 g
Fats * 16.4 gr.
Carbohydrates* 23.1 gr.
* per 100 gr. product
Duck whole roaster in the oven
Content

It takes patience and time to bake a delicious duck in the oven. First, in order to consistently process it and start. And secondly, in order to withstand the required marinating period. It is the well-marinated duck that turns out to be tasty and tender. We will bake in the oven closed in a roaster or in another deep form. And only closer to the end of the baking, we open the surface of the duck and let it brown well. As a result, the bird has tender, soft meat and a ruddy, golden crust.

Ingredients

Cooking process

step 1 out of 6
We clean the carcass well of dirt that may be on the surface of the skin, remove the remnants of feathers, and, if necessary, singe it. It is better to cut off areas with excess fat. Then rinse the duck well in water and dry it with a towel.
step 2 out of 6
To prepare the marinade, put honey, soy sauce, vegetable oil, salt, black pepper and lemon juice, heated to a liquid state, in a small bowl. Shake everything well together to get a homogeneous mixture. We coat the duck with the resulting marinade from the inside and outside. Rub the mixture with our hands so that all areas are covered with it.
step 3 out of 6
Peel the chives, rinse, dry and pass through a press. We put the garlic gruel into the inner cavity of the bird and try to distribute it there.
step 4 out of 6
Peel the apples, rinse, cut into quarters and cut out the seed pods. Put the resulting pieces into the duck after the garlic. We wash the prunes in warm water, dry them on a napkin and send them into the belly of the bird after the apples.
step 5 out of 6
We connect the edges of the skin and stab it with toothpicks or sew it with threads so that the filling does not fall out of the abdomen. We put the stuffed duck in a suitable container, tighten it with cling film and send it to the refrigerator for pickling for ten to twelve hours. After the specified time has elapsed, we transfer the carcass to the rooster, close the lid and put it in an oven preheated to 180 degrees to the middle-lower level. We bake for two and a half - three hours.
step 6 out of 6
When the baking time has passed, open the oven, remove the lid from the duck and evaluate the bird. You can move the limbs - they should move easily from the joints. If the duck is not baked enough yet, close the lid and continue cooking. If the bird has become soft enough, remove the lid and return the duck to the oven. We give the surface a good browning. It will take twenty to thirty minutes. We take the finished duck out of the oven, cool it slightly and transfer it to a serving dish. Serve hot. The best accompaniment is fresh vegetables and herbs.
Bon Appetit!

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