Roast Duck with Apples
Martinovanje is a time for gathering, enjoying good homemade food, and tasting young wine. Traditionally, the festive table should not be without roast goose or duck, served with mlinci and red cabbage.
Details
- Preparation Time: 10 minutes
- Cooking Time: 80 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 6
Ingredients
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pieces Meat, Duck, meat and skin, fresh
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pieces Salt, table
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pieces Apple, fresh
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1 piece Onion, raw
Steps
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Preheat the oven to 200 degrees Celsius. Carefully clean and wash the duck. Dry it thoroughly with paper towels, then rub it well with salt both inside and out, and also with pepper on the outside.
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Clean the apples and onion, and cut them into larger chunks, which we use to fill the duck's cavity. Tuck the wings under the back and tie the legs together with kitchen twine.
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Place the duck in a larger baking dish (breast side up), and pour in enough water to cover the bottom of the dish completely. Place the dish in the preheated oven and roast the duck on the upper rack for about 20 minutes, then reduce the temperature to 160 degrees, move the duck to the middle rack, and roast for another 70 - 100 minutes. Turn the duck at least once during roasting, and baste it several times with the juices and fat that have collected in the dish.
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Increase the temperature to 230 degrees at the end and roast the duck for another 10 to 15 minutes, until the skin is crispy and turns a beautiful brown color.
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Transfer the roasted duck to a cutting board and let it rest for 10 minutes. Carve it into individual pieces and serve them together with the apples on a plate or platter. Serve with your chosen side dish.
Nutrition Information (Per 100g)
- Calories: 337.64 kcal
- Fat: 31.71 g
- Saturated Fat: 10.57 g
- Carbohydrates: 2.2 g
- Sugars: 1.59 g
- Protein: 8.98 g
- Fiber: 0.33 g
Advice
To check if the duck is roasted, insert a thin skewer into the thickest part of the thigh. When the meat is well-cooked, clear juices will run out.