It is better to find a domestic duck, but a farm duck is also suitable, the main thing is to choose a more fed one. This option is for lovers of sweet crust. Honey gives a perfect, rosy, dense. Instead of my favorite rosemary, I took juniper berries. First, they hide a little fat, and secondly, the bird with them smells like game.
- duck 1.5-1.8 kg
- 1 orange
- 7 small potatoes
- 3 tbsp honey
- 1 tsp. juniper berries
- 1 tsp. salt
- olive oil
We wash the duck, wipe a little.
Prepare a mixture of honey, crushed juniper berries, salt and olive oil. You can rub a little orange peel there. Mix until smooth. We coat the duck with the mixture outside and inside, using 2/3 of the prepared gruel.
We process the orange, separate the pulp from the films, put it inside the duck.
Wash potatoes, cut in half or use whole. We put a little in the cavity remaining inside the duck (you can add apples here), the rest is laid out around the duck or under it.
Preheat the oven to 250C, cook the duck 40-50 minutes. After 30 minutes, sometimes we look at it and periodically water it with the remaining honey mixture. After 40-50 minutes, when the duck is slightly browned, loosely cover it with foil, reduce the fire a little more than the minimum and leave for another hour.
We immediately remove the finished golden duck from the oven. Cool air will make the crust crispy.
We wash the duck, wipe a little.
Prepare a mixture of honey, crushed juniper berries, salt and olive oil. You can rub a little orange peel there. Mix until smooth. We coat the duck with the mixture outside and inside, using 2/3 of the prepared gruel.
We process the orange, separate the pulp from the films, put it inside the duck.
Wash potatoes, cut in half or use whole. We put a little in the cavity remaining inside the duck (you can add apples here), the rest is laid out around the duck or under it.
Preheat the oven to 250C, cook the duck 40-50 minutes. After 30 minutes, sometimes we look at it and periodically water it with the remaining honey mixture. After 40-50 minutes, when the duck is slightly browned, loosely cover it with foil, reduce the fire a little more than the minimum and leave for another hour.
We immediately remove the finished golden duck from the oven. Cool air will make the crust crispy.
