Duck with a crust The festive baked duck on this recipe is very delicious - under the roasted ruddy crispy and mouth-watering crust hides the most delicate duck meat! Knowing a few secrets of cooking ducks, you can easily cook a bird, from which it will be impossible to tear yourself away! The process of preparation, however, is somewhat delayed in time - but the result is worth it! Garnish can be served with mashed potatoes, buckwheat porridge or crumbly rice!
Ingredients:- Duck 2000 g
- Salt 1 tbsp. l.
- Honey 1 tbsp. l.
- Pepper black ground 0.5 tsp.
- Boiled water 4 l
- Step 1 To prepare a duck with a crispy crust, we need a gutted, washed and well-prepared duck (weighing about 2 kg), liquid honey, salt, just boiling water, black pepper.
- Step 2 The duck must be well prepared in advance for the cooking process: cut off excess fat, wash and, if necessary, pull out the remains of feathers with tweezers. Then take a large deep bowl and put a carcass of duck into it.
- Step 3 It is also necessary in advance to boil a large amount of water, about 4 liters. We water the duck with about half the boiling water. Water should be poured slowly, in a thin trickle, the water should not get into the water, only water the skin, gradually turning the duck, so that the skin is evenly scalded. This procedure can be done over the sink. Scalding the duck with boiling water is necessary to ensure that the pores on the duck skin are closed and then a crusty crust turns out.
- Step 4 Put the scalded duck on a clean cloth or waffle towel, wipe it dry, shift it onto the grate and leave it to dry for about 30 minutes.
- Step 5 Again, pour the duck with boiling water, as described in step 3 (the remaining water should be brought back to a boil, as it will cool down by this time, but it's boiling water!). Scalded duck again wiped dry and, laying on the grill, leave for another 30 minutes.
- Step 6 After a lapse of 30 minutes duck generously rubbed with salt (not forgetting to salt slightly and inside the carcass). Leave for another 30 minutes.
- Step 7 Shaking off excess salt from the duck, we often pierce the duck skin with a toothpick. Particular attention should be paid to places where there is a lot of subcutaneous fat.
- Step 8 We wrap the legs and wings in foil.
- Step 9 Put the duck breast down on the grate and put it in the preheated oven to 150 C on the bottom. By the way, under the bottom of the grill with a duck, you must put a baking tray to collect fat, and it is better to cover it with foil, so that the baking tray is easier to clean later. So, bake about 1 hour 30 minutes.
- Step 10 After an hour and a half the duckweed will change sufficiently - change the color and let loose enough fat. After increasing the temperature in the oven to 170 C and bake another 1 hour and 10 minutes.
- Step 11 After an hour, the temperature in the oven is increased to 190 C, turn the duck on the back, lift the grill to the top and bake for another 25 minutes.
- Step 12 Mix honey, 0.5 tsp. salt, black pepper, 2 tbsp. l. Hot water until a homogeneous mixture is obtained. Lubricate the duck on one side honey marinade, bake for 5 minutes. Then we turn the duck again, again lubricate the honey mixture and prepare another 5 minutes.
- Step 13 The baked duck with a crispy crust is ready! Serve immediately to the table, hot and with garnish!