A whole duck with its skin pricked, rubbed with spices and rested at room temperature, roasted at low heat on a rack over a deep pan with a little water, with the fat poured off halfway; apples around it, and honey at the end at high heat until the skin is crisp. Here based on the recipe itself, with no verified source.
Take the duck out of the fridge, remove the giblets from the cavity and pat dry well inside and out with paper towels.
Paper towels
2
Prick the skin with a fork in several places on the breast and thighs, without piercing the meat, so the fat can render out.
3
Mix the salt and black pepper and rub it all over the duck. Leave at room temperature for 30 minutes.
4
Preheat the oven to 160°C (320°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Place the duck breast side up on a rack over a deep pan, with the water in the bottom, and roast for 90 minutes. Halfway through, pour off the fat that has collected in the pan and save it.
OvenCooling rackDeep roasting pan
6
Raise the oven to 220°C (430°F) and roast for 15 minutes, until the skin is crisp and deep brown.
OvenDeep roasting panPastry brush
7
Take out of the oven and leave to rest, loosely covered with foil, for 15 minutes. Carve and serve.
Aluminum foilKnife
1112calories
32 gprotein
0 gcarbs
108 gfat
● protein 12%● carbs 0%● fat 88%
Per serving (340 g), of 4 servings
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Salt: measured in tbsp in this recipe: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Deep roasting pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None) · Cast-iron pot (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
🧻 Consumables: Aluminum foil · Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Paprika · Thyme · Water in the bottom of the pan · Apples around the duck · Honey on the skin · Serving (with the cabbage and apples)
