Duck in the oven

6 servings

150 minutes

Baked duck is traditionally considered a festive dish. There are many recipes for cooking this wonderful meat: with apples, buckwheat, cabbage, berries, mushrooms and whatever. One thing is clear: baking a duck in the oven is a whole science. The most important thing in it is the skin, its taste, color and texture, so it is very important to pay special attention to it. In this recipe, for example, you need to grease the carcass every 10 minutes, but the result is worth it.

Energy value per serving

• Calories: 1346.8
• Proteins: 56.7g
• Fats: 119.2g
• Carbohydrates: 15.6g

Ingredients

• Duck: 1 pc
• Salt: to taste
• Oranges: 1 pc
• Balsamic vinegar: 70 ml
• Honey: 80 g

Cooking steps

1. Rinse the duck inside and out with cold water, then pat dry with paper towels.

   Required ingredients:

   • Duck: 1 piece

2. Score the skin on the breast in a diamond pattern, without reaching the meat.

3. Pierce the remaining fatty parts of the duck with the tip of a knife to allow fat to escape, without reaching the meat. There's no need to pierce the skin on the legs, as it is quite thin there.

4. Generously season the duck with salt inside and out. Cross the duck legs and tie them with kitchen twine. Tuck the wings behind the back.

   Required ingredients:

   • Salt:  to taste

5. Place the duck breast side up on a rack with a tray underneath — this way the excess fat will drip into the tray, and the duck won't be swimming in it. Send the duck to an oven preheated to 180 degrees for 30 minutes.

6. Turn the duck breast side down and bake for another 30 minutes.

   Required ingredients:

   • Duck: 1 piece

7. Mix fresh orange juice with balsamic vinegar.

   Required ingredients:

   • Oranges: 1 piece
   • Balsamic vinegar: 70 ml

8. Turn the duck breast side up again, and you can drain the melted fat from the pan and save it for future use.

9. Brush the duck with the balsamic mixture, paying special attention to the breast with the scored skin. Return the duck to the oven for another 30 minutes, basting every 10 minutes.

   Required ingredients:

   • Balsamic vinegar: 70 ml

10. Mix the remaining balsamic mixture with honey, brush the duck with this mixture and roast for another 30 minutes, also brushing the duck every 10 minutes. If desired, at the end of cooking, you can increase the temperature and set the 'grill' mode for 5-10 minutes to brown the duck further.

    Required ingredients:

    • Balsamic vinegar: 70 ml
    • Honey: 80 g