Bird

Crispy baked duck


Ingredients for making baked duck with a crispy crust

For duck:

  1. Duck (freshly gutted carcass) 2 kilograms
  2. Purified water 2 liters
  3. Salt 1 teaspoon

For marinade:

  1. Honey (liquid) 5 tablespoons
  2. Sherry vinegar (or dry white wine) 150 milliliters
  3. Salt (shallow) 1 tablespoon
  4. Potato starch 1 tablespoon
  5. Ginger (ground root) 1/2 teaspoon
  • Main IngredientsDuck, Honey
  • Serving 1 serving
  • World CuisinePortuguese Cuisine

Inventory:

Stove, Teaspoon, Tablespoon, Deep pan (capacity 5 liters), Skimmer, Deep bowl, Paper kitchen towels, Waffle towel, Oven, Nonstick pan, Aluminum foil, Metal wire rack (from the oven), Wooden toothpick, Tweezers, Bowl, Wooden kitchen spatula - 2 pieces, Baking brush, Kitchen gloves, Large flat dish, Colander

Cooking baked duck with a crispy crust:

Step 1: prepare the duck.


First of all, you need to prepare the duck well for the cooking process! To begin with, put on a strong fire a deep pan filled with purified water. Pour salt there and bring the liquid to a boil.

Then we take the poultry carcass, rinse it thoroughly inside and also outside under a stream of cold running water and dry it with paper kitchen towels. After that, put the duck on a cutting board, cut off the excess fat, use the tweezers to pull the remaining feathers out of the skin, rinse it again, dry it and put it in a deep bowl.

When the liquid in the pan boils, reduce the temperature of the stove to an average level, carefully lower the duck carcass into the pan so that it is completely immersed in water, and boil it 3 minutes.

Then, with the help of a slotted spoon, we transfer the bird back to a bowl or a deep colander, wipe it dry with a waffle towel and leave it in this form to cool for 30 - 35 minutes. This process is necessary so that the pores on the duck skin are closed and the meat does not release juice during baking.

Step 2: bake the duck - stage one.


While the bird cools, preheat the oven up to 150 degrees Celsius and cover the non-stick baking sheet with a sheet of aluminum food foil.
After 30 - 35 minutes
we often prick duck skin with a sharp toothpick, paying particular attention to places where there is a lot of subcutaneous fat: legs, breast and back.
Then we transfer the bird to a metal grate (breast down), place it on the bottom of the prepared pan and put the resulting structure in a preheated oven on 1 hour 30 minutes.

After the required time has passed, increase the temperature of the oven to 170 degrees celsius, turn the duck on the back and leave it to bake 1 hour 10 minutes.
After that, raise the temperature again up to 190 degrees Celsius, carefully rearrange the bird on the middle rack and cook it yet 25 minutes, periodically pouring juice accumulated on the bottom of the pan.

Step 3: prepare the marinade.


After 3 hours of intense baking, you can begin to prepare the marinade. Put the right amount of honey in a small bowl.

Pour sherry vinegar or dry white wine there.

Add salt and potato starch.

We put the ginger root grated on a fine grater.

And with the help of a wooden kitchen spatula, carefully mix these ingredients to a uniform consistency - the marinade is ready!

Step 4: bring the duck to full readiness.


Now open the oven, using a baking brush, grease the surface of the bird with marinade on all sides and bake it 5 minutes.
Repeat this process three more times., each time gently turning the duck from side to side and applying a fragrant honey mixture to it.
Next, turn off the oven, let the bird stand in it for a couple of minutes, then gently pry it with two kitchen shovels, transfer to a large flat dish and serve to the table.

Step 5: serve the baked duck with a crispy crust.


Crispy baked duck served hot. It is served on a large flat dish, optionally pre-decorated with fresh vegetables or fruits. To such a dish, you can offer mashed potatoes, salads, cereals from different cereals, as well as boiled or steamed rice as a side dish. Enjoy it!
Enjoy your meal!

Recipe Tips:

- juice that has accumulated on the bottom of the baking sheet, you can water the duck or side dish;

- marinade can be supplemented with two types of pepper: black and allspice;

- instead of a baking sheet, you can use a heat-resistant or non-stick pan;

- solidified honey must be melted in a water bath or in a microwave oven to a liquid consistency.