How to learn how to cook a delicious duck in the oven 🍗

Kitchen appliances and utensils:

• beaker;
• a tablespoon and a teaspoon;
• oven;
• deep baking dish or ducklings;
• fine grater;
• deep bowl;
• cling film;
• a baking sheet;
• aluminium foil;
• sharp knife;
• bamboo skewers or toothpicks;
• stewpan;
• serving dish.

Ingredients

Step cooking

1. A duck carcass weighing 2 kg needs to be prepared and marinated beforehand. First, thoroughly rinse it under running water. It is important to clean all the feathers and trim the part with bones and fat on the wings, as it will burn during the cooking process. It is imperative that the sebaceous glands of the duck be cut off on the tail. If you skip this step, the dish may have an unpleasant smell and taste. We spread the duck in a ducklings or a deep baking dish.
   
2. We prepare products for the marinade, in which we will soak the duck. Rub ginger on a fine grater, and use 30 g for the dish. It is also necessary to prepare 1 tbsp. l orange zest. The peel must be cut carefully so that the white part does not get caught, which will be bitter in the finished dish.
   
3. In a deep bowl, mix 100 g of soy sauce, 115 ml of orange juice, 30 g of grated ginger, 1 tbsp. l zest of orange and 2 tbsp. l honey. All must be thoroughly mixed until the honey is completely dissolved.
   
4. We pour the resulting marinade over the carcass, not forgetting to pour the duck inside. We lubricate everything well with our hands so that the marinade is distributed throughout the meat. We close the dish with the duck with cling film and put it in the refrigerator for a day to marinate. From time to time, it is worth getting and turning it over so that the meat is uniformly marinated.
   
5. After 24 hours, we remove the duck from the refrigerator and continue cooking. In a separate bowl, put 2 tsp. dried garlic and add 1/2 tsp. ground black pepper. Mix everything a bit.
   
6. We cut the sour apple into rings and put it on a baking sheet covered with aluminum foil.
   
7. We get the duck from the marinade, removing a little zest of orange and ginger. We shift the carcass to an apple pillow on a baking sheet.
   
8. We prepare 3-4 small apples, with which we will stuff the duck. We cut each into 4 parts and cut the core with bones. Transfer apples into a deep bowl.
   
9. Add 1/4 tsp to apples. cinnamon and about 1 tbsp. l natural honey. Mix well with your hands.
   
10. We rub the duck thoroughly inside and out with a dry mixture of garlic and black pepper. Since the marinade was already quite salty, it is not necessary to add salt to the duck.
    
11. Inside the duck we spread apples with cinnamon.
    
12. At the end, close the duck with a bamboo skewer or toothpicks so that when baking, the apples remain in the middle and bake well.
    
13. We cover the duck with foil on top and set it to bake in an oven preheated to 180 degrees. Bake under a covered foil for 1.5 hours.
    
14. After 1.5 hours, we remove the duck from the oven and pour it on top of the juice that stood out when baking. If the tail of the duck begins to brown a little, cover it with foil so that it does not burn and does not give bitterness.
    
15. In a separate bowl, select 10-12 tbsp. l duck fat, which was formed during baking. It will be needed to create a delicious sauce.
    
16. After all the manipulations, we reseal the duck with foil and send it to cook in the oven for 30 minutes at 180 degrees.
    
17. While the duck is preparing, we are preparing the sauce. To do this, you need to peel 1 orange from the peel and all the membranes and films, so that only the flesh is obtained.
    
18. Pour 10-12 tbsp into the stewpan. l duck fat, 170 ml of orange juice, 1 tbsp. l lemon juice, 1/4 tsp cinnamon and 1 tbsp. l honey. All the ingredients for the sauce are mixed well, put on the stove and bring to a boil.
    
19. When the sauce begins to boil, put in a separate bowl 1-2 tsp. starch and fill them with 50 ml of purified water. All mix well until smooth.
    
20. Pour the starch dissolved in water into a boiling sauce and mix thoroughly. Bring to a boil again.
    
21. The sauce should be a little thick.
    
22. Add the pulp of oranges to the boiling sauce, mix and let it boil again. After boiling, turn off. On the palate, the sauce should be saturated, sweet with a slight acidity.
    
23. After 30 minutes, we remove the duck from the oven and re-water it with the released fat.
    
24. We remove the foil from above and send the duck to the oven for 180 minutes at 180 degrees so that it is browned. If the wings and legs are already rosy, then wrap them in foil, otherwise they will burn.
    
25. After 20 minutes we take out the duck from the oven, it has already managed to brown well. Now she needs to give time to stand a little. To do this, cover the carcass with foil and leave at room temperature for a quarter of an hour.
    
26. After 15 minutes, the duck is completely ready. We shift it to a beautiful dish, decorating along the edges with fresh herbs, lemon slices, and serve to the festive table. There is a baked duck necessary with orange sauce.
    

Video recipe

The video shows the recipe, thanks to which you bake a delicious holiday duck in the oven at home. The entire cooking process is described in great detail, so you can easily repeat such a dish in your kitchen. All products that you need are used in certain proportions and are indicated at the beginning of the video.