Roasted Duck with Thyme

Make Sunday lunch a bit different - with a perfectly aromatic duck!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.5 kg Meat, Duck, meat and skin, fresh

  • 1.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 0.5 piece Lemon, fresh, without shell

  • 1 bouquet Thyme, fresh

  • 2 spoons Oil, vegetable oil, canola

Steps

  1. Dry the duck thoroughly with a paper towel or a clean kitchen cloth. Rub it well with salt and pepper both inside and out, and drizzle with lemon juice.

  2. Preheat the oven to 220 degrees Celsius. Place the duck in a greased baking dish (breast side up) and surround it with thyme sprigs. Put the dish in the preheated oven and roast the duck on the upper rack for about 15 minutes. Then, reduce the temperature to 180 degrees Celsius, move the duck to the middle rack, and roast for another 45 minutes. Baste the duck several times with the juices that accumulate in the dish during roasting.

  3. Transfer the roasted duck to a cutting board and let it rest for 10 minutes. Carve the duck and serve it on a plate or platter. Offer it alongside your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 392.39 kcal
  • Fat: 37.71 g
    • Saturated Fat: 12.57 g
  • Carbohydrates: 0.39 g
    • Sugars: 0 g
  • Protein: 10.7 g
  • Fiber: 0.13 g