Introduction
Roast duck is a classic dish that combines crispy skin, tender meat, and rich flavors. This recipe will guide you in preparing a perfectly roasted duck that can be the highlight of any special occasion or family dinner. The combination of spices and herbs will elevate the dish, making it a sumptuous choice for culinary enthusiasts.
Detailed Ingredients with measures
Duck, whole – approximately 2.5 kg
Salt – 2 teaspoons
Black pepper – 1 teaspoon
Garlic – 4 cloves, minced
Thyme – 1 tablespoon, fresh or 1 teaspoon dried
Rosemary – 1 tablespoon, fresh or 1 teaspoon dried
Onion – 1 large, quartered
Apple – 1, quartered
Water – 1 cup
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: Serves 4-6 people
Detailed Directions and Instructions
Preparation of the Duck
Carefully clean the duck and remove any remaining feathers. Rinse it under cold water and pat it dry with paper towels.
Seasoning the Duck
Rub the duck both inside and out with generous amounts of salt, pepper, and your choice of spices. You can use marjoram, thyme, or any herbs you prefer.
Preparing the Stuffing
Prepare a stuffing mixture using diced apples, prunes, and a bit of stale bread. Mix in some chopped onions and herbs for added flavor.
Stuffing the Duck
Stuff the cavity of the duck with the prepared mixture, ensuring it is filled well but not tightly packed.
Securing the Duck
Use kitchen twine to tie the legs together and secure the opening of the bird to keep the stuffing from falling out during cooking.
Roasting the Duck
Preheat your oven to 180°C (350°F). Place the duck breast side up in a roasting pan. You may add vegetables like carrots and potatoes around the duck for additional flavor.
Basting the Duck
Roast the duck for approximately 2 hours, basting it every 30 minutes with its own juices to ensure it remains moist and flavorful.
Checking Doneness
Use a meat thermometer to check the internal temperature of the duck. It should reach at least 75°C (165°F) in the thickest part of the thigh.
Resting the Duck
Once done, remove the duck from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute.
Notes
Duck Size
The cooking time may vary based on the size of the duck; generally, allow 30 minutes per kilogram.
Serving Suggestions
Serve the duck with the stuffing and roasted vegetables, accompanied by a sauce made from the pan juices.
Storage
Any leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Alternative Stuffing Options
Feel free to experiment with different stuffing ingredients such as nuts, dried fruits, or grains according to your taste preferences.
