Duck in a rooster with potatoes in the oven
0
3572
Kitchen
World
Calorie content
127.2 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
5.8 gr.
Fats *
18.1 gr.
Carbohydrates*
12.5 g
Oven-baked duck is a table nail on any occasion. It looks impressive and tempting. I just want to try a piece to appreciate the taste and unravel the secret of such a golden brown crust. To make the bird tasty, marinate it in advance - at least six hours before baking. In the process of cooking, then we lubricate the skin of the carcass with a mixture of honey and citrus juice - this is what will provide a sparkling golden crust. We recommend putting several pieces of apples inside: fatty duck meat is well balanced with fruit acid. When baking, a lot of juice and fat will stand out. We will definitely use this and bake potatoes with the bird so that it is well saturated with the aromatic liquid.
Ingredients
Cooking process
We wash the carcass well to get rid of all dirt. We remove the remnants of feathers, if any, singe if necessary and rinse again. We cut off the excess fat so that the bird does not turn out to be too oily. Cut off the tips of the wings so as not to burn during baking. After processing, dry the carcass well with a towel. Sprinkle the inner and outer surfaces of the bird with salt and black pepper, rub the mixture with your hands. Peel the garlic and cut into thin slices. We also rub the carcass with chopped garlic. Put the prepared carcass in a deep bowl, close it with a tight lid or tighten it with cling film and put it in the refrigerator for marinating for six to ten hours.
While the poultry is baking, peel the potatoes, rinse and cut into medium-sized pieces. Place the chopped potatoes in a deep bowl. We take out the duckling from the oven. You can see that the bird has excreted fat and meat juice. We take the carcass out of the duck and temporarily transfer it to a plate. Pour the remaining liquid into a bowl with potatoes and mix thoroughly so that each piece is covered with aromatic fat. Add some salt and pepper to taste.
While the duck and potatoes are baked, prepare a citrus-honey mixture for enrobing the crust. Wash the orange with hot water to improve the secretion of juice, cut into halves and squeeze out the juice. You need about 100 ml of juice. Put honey in a saucepan and put it on the stove. Heat until honey becomes liquid. Then pour in the orange juice, mix everything together and bring it almost to a boil. We remove from the stove.
When this time has passed, we repeat the lubrication and bake further for another fifteen to twenty minutes. By the end of baking, the crust should be distinctly golden brown, and the potatoes should be baked and golden. If necessary, grease can be repeated, and baking can be continued - a lot depends on the weight of the bird and the size of the potato pieces.
Bon Appetit!