Amateur Duck
6 servings
120 minutes
Duck a la amateur is a true culinary masterpiece that combines rich meat flavor with refined fruity-spicy notes. Marinated in the aromas of orange, garlic, and Provençal herbs, the duck gains depth and richness. Baked with apples and glazed with caramelized orange sauce, it becomes juicy and tender with a crispy crust and rich citrus aroma. This recipe is rooted in European culinary traditions where the combination of fruits and meat creates a unique palette of flavors. Perfect for a festive dinner or cozy family gathering, filling the home with warmth and sophistication. The finished duck delights not only with its magnificent taste but also with its aesthetic appearance – the deep caramel hue makes it a true centerpiece on the table.
1
Frozen duck should be thawed in the refrigerator for 48 hours.
- Duck: 1 piece
2
Duck should be marinated the night before, left in the fridge overnight.
3
For the marinade, we thinly slice the zest of the first orange and grind it to a powder. It might be possible to just grate it.
- Oranges: 4 pieces
4
We roughly squeeze the remaining orange for juice. A large clove of garlic and a French herb mix will also be needed. Alternatively, buy a packet of 'Provençal herbs' or mix thyme, pepper, marjoram, thyme, and coriander individually. Something like that.
- Oranges: 4 pieces
- Provencal herbs: 10 g
5
We place the duck in a whole plastic bag, add spices, salt it, squeeze garlic, pour in orange juice with zest, close the bag, shake it vigorously and toss it to coat the bird completely. Then we send it back to the fridge. It marinates until the next day; don't forget to turn it a few times.
- Duck: 1 piece
- Provencal herbs: 10 g
6
Set aside at least two hours for frying. Take out the duck, drain it, and wipe it with a paper towel. It's already empty inside, yes. I strongly recommend cutting off the excess fat from the back and neck. You can wonderfully braise cabbage for a side dish with it. Also, don't forget to cut off the tail if it wasn't cut at the factory - there's smelly metal there.
- Duck: 1 piece
7
Cut one green sour apple and the second orange into pieces, stuff the bird, and sew up the hole. Then place it in the oven on a rack at 200 degrees.
- Oranges: 4 pieces
- Green apples: 1 piece
8
Three to four oranges: thinly slice the peel, chop into julienne. Squeeze the juice. Mix in a pot with a quarter cup of 5% vinegar and a quarter cup of sugar. Bring to a boil and reduce until the volume is halved. Then add a cup of Cointreau — this is orange liqueur. I didn't have it, so I used semi-sweet wine. Add salt, pepper, and simmer for another half hour until it reduces by half. It won't get very thick, but will thicken a bit. After the duck has been in the oven for an hour, start coating it with this glaze. Once with the drippings from the pan, once with the glaze. Overall, keep an eye on it. The roasted glazed duck is intensely brown, darker than chicken.
- Oranges: 4 pieces
- Cointreau: 200 ml
- Provencal herbs: 10 g