Crispy Duck in the Oven
Roasty and crispy skin ... Juicy meat ... Stunning aroma ... Cooking duck in the oven - this is something that you definitely need to learn to cook!
Servings: 4
Calories: 33kcal
Equipment
- Bowl
- parchment paper
- baking pan
- cling film
Ingredients
- 1 whole Duck
The Marinade:
- 1 pinch salt
- 1 pinch ground garlic
- 1 pinch ground coriander seed
- 1 pinch pepper
- 7 tbsp mustard
Stuff the Duck:
- 1 onion
- 6 halved garlic cloves
Instructions
- Wash the whole duck and dry it well outside and inside with a paper towel. Then put the duck on some paper towels to soak up any water excess. (If you have bought a frozen poultry leave it at room temperature to defrost).
- Mix 1 pinch of salt, 1 pinch of ground garlic, 1 pinch of ground coriander seed (these species taste perfect on the poultry) and 1 tsp of pepper with 7 tbsp of mustard.
- Rub generously the bird with the spices mixture inside and outside.
- Put the duck in a glass bowl and top it with a piece of cling film. Leave it in the fridge for at least 24-48 hours to marinate.
- Before roasting the duck, remove it from the fridge 30 minutes ahead.
- Stuff the duck with one big quartered onion and 6 halved garlic cloves.
- Place the duck in a baking sleeve with the breast-side facing downwards. Close hermetic the sleeve and arrange it on a roasting pan.
- Preheat the oven at 360 °F (180°C). Roast the bird for 2 hours.
- Once it is done, remove the roasted duck from the oven, open careful baking sleeve and withdraw the bird from it and place it on a serving plate. Leave it uncovered to rest for about 10 minutes before slicing.
- Garnish this mouth-watering poultry with Sauerkraut, mashed potato or any other side dish you like.
- Enjoy your meal!
Nutrition
Calories: 33kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 309mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg