Roast Duck in the Oven

Celebrating Martins Day, a holiday when must turns into wine, is usually accompanied by the tradition of serving roast duck or goose at the festive meal, along with the obligatory side dishes of dumplings and red cabbage. This time, we present you with a recipe for preparing a juicy and flavorful duck with a crispy roasted crust.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, Duck, meat and skin, fresh

  • pieces Salt, table

Steps

  1. Wash the duck inside and out and thoroughly dry it with paper towels. Use tweezers to remove any remaining feathers.

  2. Preheat the oven to 210 degrees Celsius. Season the duck well with salt and optionally pepper, both inside and out. Prick the skin with the tip of a sharp knife or a wooden skewer. Be careful not to tear the skin. Optionally, fill the cavity with slices of apple/orange/onion.

  3. Place a rack in the roasting pan and put the seasoned duck on it, breast side down. Pour 150 ml of boiling water over the duck, then roast it in the preheated oven on the middle rack for 15-20 minutes, until the skin starts to brown slightly.

  4. Reduce the oven temperature to 180 degrees Celsius. Baste the duck with the juices that have collected in the pan and let it roast for 1 to 1.5 hours (depending on the weight), basting it with the pan juices every 20-30 minutes.

  5. Increase the oven temperature to 200 degrees Celsius. Remove the pan from the oven and turn the duck so that the breast side is facing up. Baste it with the pan juices and roast in the preheated oven for another 20-30 minutes. The duck is done when a skewer inserted into the thickest part of the meat releases clear juices. You can also check the doneness with a thermometer. The meat should reach at least 75 degrees Celsius.

  6. Let the roasted duck rest for 10 minutes before serving. Serve it with dumplings and red cabbage.

Nutrition Information (Per 100g)

  • Calories: 211 kcal
  • Fat: 15 g
    • Saturated Fat: 5 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 17 g
  • Fiber: 0 g

Advice

You can season the meat one to two hours before roasting. The fat that drips from the duck during roasting can be used to flavor the dumplings, or it can be stored and used next time for roasting potatoes.