Juicy and crispy roast duck for New Year: Easy step-by-step recipe

Juicy oven-roast duck: dtep-by-dtep recipe

Ingredients:

• Duck – 2 kg;

• Water – 4 L;

• Onion – 1;

• Bay leaves – 4;

• Black peppercorns – 20;

• Cloves – 10;

• Salt – 200 g;

• Garlic – 3 cloves;

• Oranges – 3;

• Soy sauce – 2 tbsp;

• Honey – 1 tbsp;

• Teriyaki sauce – 2 tbsp;

• Water – 50 ml;

• Sugar – 2.5 tbsp;

Instructions:

1. Trim the duck’s wings and tail. In a pot with 4 liters of water, add chopped onion, bay leaves, salt, peppercorns, and cloves. Bring to a boil, then let it cool.

2. Place the duck in the pot along with chopped garlic. Marinate in the refrigerator for 5 hours.

3. Wrap the duck’s wings and legs in foil. Cut the oranges into small pieces and stuff the cavity of the duck.

4. Preheat the oven to 150°C (300°F) and roast the duck for 1 hour.

Cooking oven-roast duck (photo: video frame)

After that, remove the oranges and return the duck to the oven at 180°C (356°F) for 20 minutes.

For the glaze, mix soy sauce, honey, teriyaki sauce, and the juice of half an orange.

To make the sauce for the duck, pour water into a pot, add the orange pulp, salt, and sugar, and stir. Cook until the sugar dissolves completely. Blend the mixture until smooth, then strain through a sieve. Add cornstarch and cook over low heat.

Brush the duck with the glaze and bake for another 15 minutes. Serve the duck with the sauce.

Oven-roast duck recipe (photo: still from video)