Christmas duck with rosemary and thyme

4 servings

120 minutes

Christmas duck with rosemary and thyme is a dish filled with the warmth of winter holidays. This recipe originates from traditional American family celebrations, where duck with aromatic herbs symbolizes warmth and joy. Marinating in orange juice gives the meat a subtle citrus note, while the combination of rosemary and thyme adds exquisite spice. Earl Grey tea adds a refined, slightly floral aroma to the dish, and molasses makes the crust caramel-crisp. This duck is perfect for a festive dinner accompanied by a glass of red wine or hot apple cider. Serving it with roasted vegetables or cranberry sauce can create a truly festive atmosphere that warms the soul and brings loved ones closer.

Energy value per serving

• Calories: 852.5
• Proteins: 34g
• Fats: 71.8g
• Carbohydrates: 20.6g

Ingredients

• Duck: 1 kg
• Fresh thyme: 1 tbsp
• Fresh rosemary: 1 tsp
• Salt: 2 tbsp
• Ground black pepper: 1 tsp
• Sugar: 2 tbsp
• Tea: 30 ml
• Water: 3 glass
• Syrup: 2 tbsp

Cooking steps

1. Take a whole medium-sized duck. Partially separate the skin from it without tearing it or removing it completely.

   Required ingredients:

   • Duck: 1 kg

2. Place the duck in a suitable-sized container, laying it on its back. Cut one orange in half and squeeze the juice over the duck. Stuff the orange peels inside the bird.

   Required ingredients:

   • Duck: 1 kg
   • Fresh thyme: 1 tablespoon
   • Fresh rosemary: 1 teaspoon
   • Salt: 2 tablespoons
   • Ground black pepper: 1 teaspoon

3. Sprinkle the duck with a mixture of rosemary, thyme, pepper, and salt. Cover the container with film and place it in the refrigerator. After two hours, turn the duck over so it lies on its back, and leave it in the cold overnight.

   Required ingredients:

   • Fresh thyme: 1 tablespoon
   • Fresh rosemary: 1 teaspoon
   • Salt: 2 tablespoons
   • Ground black pepper: 1 teaspoon

4. In a steamer pot, pour 3 cups of water, add 2 tablespoons of sugar and 3 bags of Earl Grey tea. Bring the tea mixture to a boil. Place the duck in the steamer for 30 minutes. Then remove from heat and let it cool for about 10 minutes.

   Required ingredients:

   • Water: 3 glasss
   • Sugar: 2 tablespoons
   • Tea: 30 ml

5. Rub the duck with a mixture of salt and molasses.

   Required ingredients:

   • Salt: 2 tablespoons
   • Syrup: 2 tablespoons

6. Preheat the grill (or oven) to 135 degrees and place the whole chicken inside for 1 hour.

7. Let the cooked duck rest for 20 minutes before serving.