Duck in the oven
5 servings
120 minutes
Roast duck is a masterpiece of French cuisine that combines tender meat with caramelized apples and aromatic rosemary. This recipe has its roots in traditional French festive dishes, where duck meat symbolizes sophistication and the coziness of family gatherings. The slight tartness of the apples highlights the rich flavor of the duck, while Himalayan salt complements the flavor palette, making the dish balanced and rich. The duck is roasted in a sleeve, which helps retain juiciness and achieve a perfect crispy layer. Such a masterpiece can be served at festive dinners, where it will be the centerpiece of the table and delight guests with its wonderful aroma and refined taste.
1
Cut the apples into wedges.
- Red apples: 2 pieces
2
Let the duck rest at room temperature.
3
Put the apples in the baking sleeve.
- Red apples: 2 pieces
4
Add rosemary.
- Pink Himalayan salt: 0.5 teaspoon
5
Make cuts on the duck skin with a sharp knife. Brush with olive oil.
- Olive oil: 1 teaspoon
6
Place the duck in the sleeve over the apples.
- Duck: 2 kg
7
To salt.
- Pink Himalayan salt: 0.5 teaspoon
8
Tie the sleeve with cooking thread.
9
Send to a preheated oven at 190 degrees for 1 hour and 30 minutes.
10
Then open the sleeve and reduce the heat to 160 degrees.
11
The duck will be ready in 20–30 minutes.
