:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/nAzs5eO2d3yl_xyG4DeF/b3adc4e91ea46044ed0b413952e879.jpeg "Delicious Christmas duck")
Source: Pixabay: RitaE
Delicious Christmas duck
This delicious Christmas Duck recipe has been a tradition in my family for as long as I can remember. The juiciness and the crispy touch of the duck skin, along with the flavor provided by the different spices and the orange, make it unique and special for all kinds of events, but especially at Christmas. I have prepared this duck for several years and it has always been a total success.
Ingredients
- 1 Duck (2 kg)
- salt and pepper to taste
- 2 oranges
- 1 twig rosemary
- 1 twig thyme
- 2 cdas of olive oil
- 2 clove garlic
- 1 onion
- 1 carrot
- 200 ml of white wine
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Directions
Preheat the oven to 180°C. Based on my experience, ducks roast best in a hot oven, so don't stop halfway through with the temperature.
Wash the duck and pat dry with kitchen paper. Season the duck inside and out with plenty of salt and pepper. I recommend doing this with your hands to ensure that each area is well seasoned.
Grate an orange and rub the duck with the zest, then cut the orange in half and put the two halves inside the duck along with the rosemary and thyme sprigs.
Tie the duck legs together with cooking twine. Placing the duck on a baking sheet with olive oil is crucial for the skin to get crispy and toasted.
Next to the pan, add the chopped onion, carrot and garlic. Then, pour the white wine over the duck. This will contribute to form an incredible sauce.
Cook the duck in the oven for approximately two and a half hours. During this time, I suggest basting the duck with its own juices every 20-30 minutes to keep it juicy and prevent it from drying out.
Once ready, let the duck rest for about 10-15 minutes before carving. This rest is important because it allows the juices to redistribute and the duck is more succulent.
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