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Baked duck

Baked duck with oranges and potatoes

healthy meals

Since this bird is quite fat, do not make any marinades, especially from sour cream, mayonnaise or butter. To ensure that the duck has turned out to be fragrant and very tasty, use a large number of herbs and spices. Cumin, rosemary, nutmeg, orange blend perfectly with white meat.

COOKING TIME: 2 hours 30 minutes
NUMBER OF PORTS: 12
CALORIUM: 500 kcal

Ingredients

Spices (rosemary) — a bunch
Spices (nutmeg) — 1/2 tsp.
Orange — 2 pcs.
Duck — 3 kg
Garlic — 8 denticles
Onions (red) — 3 pcs.
Celery — 3-4 stems
Cinnamon — 1 tsp.
Ginger (slice) — 1 cm
Spices (bay leaves) — 3 tbsp.
Potatoes — 2 kg
Water (or broth) — 1 liter
Port — 200 ml
Spices (thyme) — 1 tsp.

Remove peel from oranges, cut them into thin slices.
Remove the leaves of rosemary from the stems and finely chop.
Mix with nutmeg, orange peel, thyme and a tablespoon of salt.

Cover with a mixture of the whole duck — inside and outside.
Cover with a food film and put the bird in the refrigerator for several hours or at night — the longer it costs, the more aromatic it will turn out.

Cut off the neck of the duck, remove the giblets.
Mix cinnamon, rubbed ginger, bay leaf.
In a baking dish, put the peeled and sliced carrots, sliced onions, celery, chopped neck and giblets.

Sprinkle everything with a mixture of spices.
Preheat the oven to 180 degrees.
Put a few more branches of rosemary into the duck, a few slices of orange, cloves of garlic.
Place the duck on the grill in the middle section of the oven, and in the lower part — the pan with vegetables.
Note the time — you should bake for an hour.

While the duck is baked, wash the potatoes and put them in a saucepan.
Fill with cold water and put on fire.
As soon as the water boils, cook for 40 minutes.

As soon as the duck stays in the oven for an hour, get the vegetables with giblets and put them in a pan with a thick bottom, fill with fat.
Instead of a pallet with vegetables, put an empty tray.
Duck another one hour.
Then put the bird and potatoes on a plate, cover with foil and leave for 15 minutes.

Prepare the sauce. Place the vegetables on the fire, pour a liter of water or broth and port.
Take off the fat that appears. Cook for 15-20 minutes.
Chop everything in a blender and strain.
Preheat the vegetable sauce. Remove excess fat.
Serve the duck on the table without cutting.

 

Baked duck

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