Kitchen appliances and utensils:
- oven;
- baking tray or baking dish;
- cooking tweezers;
- culinary brush;
- paper towels;
- parchment paper;
- foil;
- kitchen scales;
- beaker.
Ingredients
| Title | amount |
| Duck carcass | 2.2-2.5 kg |
| Dry ground garlic | 1 tbsp. l with a slide |
| Common salt | 2 tbsp. l |
| Adjika | 1 tbsp. l |
| Drinking water | 100 ml |
Step cooking
- Rinse the bird carcass well. Remove remaining feathers with cooking tweezers. When buying a duck (ideal weight for baking is 2-3 kg), pay attention to fat - it is light yellow in a young bird. Dark yellow fat indicates the old age of the bird. If possible, try pushing the sternum. In the young, they bend, in the old - not. The skin of the bird should be light, plain, without spots. It is better to take the bird without vacuum packaging, so that you can examine it from all sides. Remove fat from the inside of the abdomen, tail (or tail glands). Dry with a paper towel. Rub the meat inside and out with a mixture of 1 tablespoon of dry ground garlic and 2 tablespoons of salt. Wrap the carcass with cling film, leave to marinate for 24 hours in the refrigerator.
- After a day, unfold the duck from the film. Carefully wrap the duck in parchment paper along the carcass. The amount of parchment paper is 3-4 layers. Wrap the bird across one sheet so that there is no escape of steam.
- Lap several pieces of cooking foil. Wrap the carcass very carefully. Repeat the action. As a result, you get a duck in a dense "cocoon" of parchment paper and foil. This baking method is called Lazerson’s recipe. No matter how tightly you wrap parchment and foil around the bird, air remains between the layers, which does not conduct heat well. Due to this, the carcass in the oven will warm up slowly, gradually and evenly. The duck turns out juicy and soft.
- Heat the oven to a temperature of 230 ° C, reduce heat to 130-140 ° C. Put the duck on a baking sheet, breast up. Put in the oven, bake for 2.5-3 hours. Remove the finished duck from the oven. Remove the wrapper (unfold by cutting the sheets of foil and parchment). Place the carcass on a baking sheet or in a heat-resistant form. In 100 ml of drinking water, dilute 1 tablespoon of acute adjika. Using a cooking brush, grease the surface of the duck.
- Place in the oven, preheated to 230-240 ° C for 10-15 minutes to form a crispy crust. If your oven is equipped with a skewer - put a duck greased on adjika on all sides, skewer, bake for 20-25 minutes until a beautiful crust.
Serve the duck on a serving platter, beautifully decorated with greens, fresh vegetables, slices of lemons, slices of oranges, cranberries, other decorations.
Did you know? So that when baking, you get a smooth smooth ruddy peel - during the initial processing of raw carcass, pour the bird with boiling water. This will narrow the pores, make the skin of the bird more dense.
Video recipe
The video shows in detail the technology of baking duck in the oven in a package of parchment paper and foil. Repeating all the actions of the cook, mastering the preparation of the bird in this way will be very simple.
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