WHOLE ROASTED DUCK RECIPE

WHOLE ROASTED DUCK RECIPE

Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR

In this episode I'd like to show you how I roast the whole duck in the oven. It is so easy to prepare and tastes so yummy, moist and tender. I use very simple ingredients and bake 20 minutes per 1/2 kg (1 pound). Mine was 2 and 1/2 kg (5 pounds) so I cooked for 100 minutes, then another 10 minutes, after drizzling orange juice mixture on top.


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INGREDIENTS
1 whole duck
1 orange
2-3 sprigs green onion (or 1 onion)
2-3 cloves garlic (unpeeled)
1 tbsp of each: soy sauce, balsamic vinegar, honey
1/2 tsp hot paprika
A pinch of ground ginger
Salt & Pepper


DIRECTIONS
Rinse the duck inside and out, then pat dry with paper towels.
Use a large roasting pan with a rack, to allow to drip fat and preheat the oven to 180C (360F)
Remove wing tips, trimm excess skin and neck from duck and reserve for other use.
Prick the skin, being careful not to pierce the meat, you want fat to run, but not the juices from the meat.
Set aside until needed.
Grate the orange and transfer the orange zest into a bowl.
Squeeze the juice and transfer into another bowl.
Transfer the rinds into a third bowl, with green onions and garlic.
Combine 2 tsp salt, a pinch of black pepper and 1/2 tsp paprika with orange peel, mix.
Combine vinegar, soy sauce and honey with orange juice.
Sprinkle a pinch of ginger and beat well, then set aside.
Grab duck and season the cavity with orange zest mix, then stuff with orange rinds, green onions and garlic cloves. (Discard before serving)
Rub the outside with remaining orange zest mix, and place on top of the rack, chest side down.
The rack prevents the meat from simmering in its own fat, it also allows hot air to circulate.
Please make sure to wash your hands, every time you touch the raw meat!
Put 2-3 cups hot water, in the bottom of the pan.
Cover the bird with parchment paper, then aluminum foil.
Cook the first 25 minutes, covered and breast side down.
Uncover and cook another 25 minutes.
After 50 minutes turn duck over, breast side up.
Brush bird with the rendered fat and continue cooking for another 25 minutes.
Then, brush it again, cover and cook 25 more minutes.
You may add more hot water into the pan if needed, to avoid the smell of burned duck fat.
Finally, uncover and gently pour over the orange juice mixture, then cook for an extra 10 minutes.
Remove from the oven and let stand, covered for 15 minutes.
In the meantime, arrange a serving dish as desired, I use some greens, cherry tomatoes and cucumbers.
Place the rested duck into the serving dish, then enjoy!

READY :) Thank You For Watching!

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