Duck in Paprika Crust with Ginger-Citrus Sauce

Main Dishes | Turkmenistan cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Duck in paprika crust with ginger-citrus sauce.

Ingredients

Oranges - 4 pieces
Grapefruits - 1 piece
Lemon - 2 pieces
Duck - 1 piece
Paprika - 6 teaspoons
Olive Oil - 3 fl oz
Ginger - 3.5 oz
Butter - 1.8 oz
Garlic - 4 cloves
Spanish onions - 1 head
Cilantro - 1.8 oz
Brandy - 3 fl oz
Sugar - 2 spoons
Salt - to taste

Step by Step guide

Step 1

Clean the duck by removing the innards and any excess fat found under the belly. Rub the duck with salt. Mix olive oil with paprika and use the resulting red paste to coat the duck.

Step 2

In a deep skillet, melt the butter and lightly sauté the finely chopped red onion until it becomes slightly translucent. Then add the minced garlic, stirring, and cook the vegetables until a strong garlic aroma emerges. Once the aroma is present, add sugar, grated ginger, brandy, and wedges of lemons, oranges, and grapefruits, thoroughly cleaned of any bitter membranes. Simmer everything on low heat for ten minutes, stirring occasionally. Then add the finely chopped parsley and remove from heat.

Step 3

Stuff the duck's cavity with the sauce mixture and set the remaining sauce aside for later. Then, brush the duck with a paste made of paprika and olive oil, and place it in an oven preheated to 356°F for one hour and fifteen minutes. After one hour and fifteen minutes, check the duck's readiness by piercing the thigh with a needle; the juices should run clear without any hint of blood. If everything is fine, remove the duck from the oven. If not, give it a little more time to cook.