Roast duck in the oven
Description
The dish is prepared without unnecessary complications. In my opinion, guinea fowl is perfect for roasting in the oven. It's not as fatty as duck, yet still has enough subcutaneous fat to cook through nicely and remain juicy. I particularly enjoy cooking guinea fowl in pieces with vegetables. I usually add onion and carrot, which give the dish a subtle sweetness and rich flavor. You can also include slices of bell pepper or zucchini—this adds new flavor notes and makes the dish even more vibrant. I most often serve guinea fowl with mashed potatoes, topping them with the vegetables roasted alongside the meat. The result is both colorful and delicious. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I previously cut the duck into small pieces, and peeled the onion and carrots.
- 2
Step 2
Slice the onion and carrot into medium-thick rings.
- 3
Step 3
Rub the duck pieces with salt and spices, then place them in a baking dish together with the vegetables.
- 4
Step 4
Cover with foil and bake at 180 degrees for 25 minutes. Then remove the foil and return to the oven for another 30-35 minutes.
- 5
Step 5
The Indian-style duck is ready. Serve it hot with a fresh vegetable salad.