Juicy duck in the oven
1 serving
20 minutes
Roast duck in the oven is a true masterpiece of French gastronomy, embodying elegance and richness of flavors. French chefs have refined the art of duck preparation for centuries, achieving a perfectly crispy skin and tender, juicy meat. This recipe embodies kitchen traditions where simplicity meets sophistication. Sea salt enhances the natural flavor of the duck, while rosemary and garlic add aromatic notes, turning the dish into a true gastronomic masterpiece. The browned crust in the pan seals in the juices while gentle cooking in the oven makes the meat remarkably tender. Juicy duck pairs perfectly with berry sauce, potatoes or light vegetables, delighting gourmets with its exquisite taste and aroma.
1
Hold the duck at room temperature for about 5 minutes.
2
Make cuts on the skin without damaging the fillet.
3
Salt and gently rub it into the skin.
- Sea salt: to taste
4
Place the fillet skin-side down on a dry hot skillet.
5
To salt.
- Sea salt: to taste
6
Peel and crush the garlic.
- Garlic: 2 cloves
7
Once the skin is browned, flip it and reduce the heat slightly.
8
After 3-5 minutes, transfer the fillet to a baking dish. Also, pour in the melted fat and add garlic and rosemary to it.
- Garlic: 2 cloves
- Rosemary: 1 sprig
9
Send to a preheated oven at 160 degrees.
10
The dish will be ready in 10 minutes. Enjoy your meal!