Baking duck in the oven
Description
The secret to the juiciness of this oven-roasted duck lies in the low cooking temperature and long cooking time. It will develop a beautiful crust, while the inside remains tender and moist. You can serve the roasted duck whole, which looks impressive, or you can carve it into pieces.
Instructions
- 1
Step 1
1. Clean the duck (if you haven't bought it already prepared). Wash it inside and out, then pat dry with paper towels. Rub salt inside and outside, place inside it peeled and coarsely chopped onion and garlic cloves. Tie the legs, place on a rack, and make diamond-shaped cuts on the skin of the breast so that the fat drains from the meat, resulting in a crispy crust.
- 2
Step 2
2. Place the duck in a preheated oven at 140 degrees for 1 hour.
- 3
Step 3
3. Remove the duck and make cuts near the legs and on the breast, turn the duck breast-side down, and return it to the oven for another hour.
- 4
Step 4
4. Take out the duck again, make cuts all over the carcass, turn it breast-side up, and bake for another hour.
- 5
Step 5
5. Remove the duck and flip it again, breast side down, then return it to cook for another 60 minutes. Prepare the glaze: place honey, molasses, orange juice, and soy vinegar into a saucepan and simmer for several minutes until the desired consistency is reached.
- 6
Step 6
6. After 4 hours, take out the duck and glaze one side. Increase the temperature to 200 degrees and roast for 10 minutes. Then take it out, glaze the other side, and roast for another 5–7 minutes. This will result in a beautiful, shiny crust.