2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Crispy roast duck, duck with orange, duck legs with beer, stuffed whole duck. We all want to try these and hundreds of other recipes. However, there is one problem: how to roast the meat to make it tender and juicy.
The secret is in the temperature and baking time. It is logical that the bigger the bird, the longer it is baked. However, if the roast is too long, we risk the duck remaining dry.
Therefore, we recommend spraying the duck with olive oil or butter, wrapping it in baking foil or placing it in a roasting bag. And if we want a crispy crust to remain on it, we turn the oven on grill mode and open it in the last 15 minutes.
Important note: if the duck has been pre-frozen, make sure that it is completely thawed before roasting. The best way to do this is to leave it in the fridge for about 2 days before baking.
In order not to be too greasy, we must remove excess fat from the duck in advance. This is easy: with notches and holes in the body of the duck to drain excess fat. With it we can make a useful and tasty cooking fat - duck fat, which is also suitable for frying at high temperatures or for baked potatoes.
The easiest way to be crispy and juicy whole roast duck is to make holes with a fork on the bird's skin. This will form a delicious sauce with which we can pour vegetables, potatoes or a more exotic side dish, such as fruit.
How long to roast the duck? The big question we will answer now. When the duck is relatively small, bake it for about two hours, having previously pierced its skin. When it is larger, it is important to reduce the oven temperature - about 150 degrees for about 3 hours. The foil trick we shared above can also be used to ensure it stays juicy.
When we want to cook duck leg, we have to bake it at a temperature of about 200 degrees for about 30 minutes. In order for them to be crispy and juicy at the same time, it is necessary to turn them over during baking.
And to make it even tastier, we can afford a little more exotic in the kitchen - prune sauce, peach jam or orange sauce, with which to pour already roast duck before serving. Enjoy your meal!
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