Amateur Duck
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
5
🍽️ Servings
6
Description
I recommend serving it with stewed cabbage cooked in its own fat and a sour apple. Drizzle with the same glaze before serving.
Ingredients
- Duck - 1 piece
- Oranges - 4 pieces
- Cointreau - 7 fl oz
- Green Apples - 1 piece
- Herbes de Provence - 0.4 oz
Step by Step guide
Step 1
Thaw the frozen duck in the refrigerator for two days.
Step 2
Marinate the duck the day before, leaving it in the refrigerator overnight.
Step 3
For the marinade, thinly peel the zest from the first orange and chop it finely. You can also grate it.
Step 4
Juice the remaining orange roughly. You will also need a large clove of garlic and a French herb mix. Alternatively, you can buy a packet of 'Herbs de Provence' or mix thyme, pepper, marjoram, oregano, and coriander individually. Something along those lines.
Step 5
Place the duck in a whole plastic bag, add the spices, salt, squeeze in the garlic, pour in the orange juice with the zest, seal the bag, shake it vigorously, and toss it to ensure the bird is coated. Then return it to the refrigerator. It will marinate until the next day; remember to turn it a few times.
Step 6
Set aside at least two hours for roasting. Remove the duck, drain it, and pat it dry with a paper towel. It should be empty inside. I strongly recommend trimming excess fat from the tail and neck. This fat can be used to stew cabbage for a side dish. Also, don't forget to cut off the tail if it hasn't been removed at the factory, as it contains a foul-smelling part.
Step 7
Cut one green sour apple and the second orange into pieces, stuff the bird, and sew up the opening. Then place it on a rack in the oven at 392°F.
Step 8
For the third and fourth oranges: thinly peel the zest, chop it into julienne. Squeeze out the juice. Mix in a saucepan with a quarter cup of 5% vinegar and a quarter cup of sugar. Bring to a boil and reduce until the volume is halved. Next, add a cup of Cointreau — this is an orange liqueur. I didn't have it, so I used semi-sweet wine instead. Season with salt and pepper and reduce for another half hour until it decreases by half. It won't become very thick, but it will thicken slightly. After the duck has been in the oven for an hour, start glazing it with this mixture. Once with the juices that have dripped into the pan, and once with the glaze. In general, keep an eye on it. A roasted glazed duck should be intensely brown, darker than chicken.
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