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WHOLE ROASTED DUCK RECIPE
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=W9aR-BB0K4I
WHOLE ROASTED DUCK RECIPE • Music: Santa Lucia - Traditional Neapolitan Song • Piano: Elvan A. ULUCINAR • In this episode I'd like to show you how I roast the whole duck in the oven. It is so easy to prepare and tastes so yummy, moist and tender. I use very simple ingredients and bake 20 minutes per 1/2 kg (1 pound). Mine was 2 and 1/2 kg (5 pounds) so I cooked for 100 minutes, then another 10 minutes, after drizzling orange juice mixture on top. • • To stay tuned upcoming videos SUBSCRIBE here: • / @elvancatarifler • You can support my Channel with Patreon: • / elvancatarifler • • INGREDIENTS • 1 whole duck • 1 orange • 2-3 sprigs green onion (or 1 onion) • 2-3 cloves garlic (unpeeled) • 1 tbsp of each: soy sauce, balsamic vinegar, honey • 1/2 tsp hot paprika • A pinch of ground ginger • Salt Pepper • • DIRECTIONS • Rinse the duck inside and out, then pat dry with paper towels. • Use a large roasting pan with a rack, to allow to drip fat and preheat the oven to 180C (360F) • Remove wing tips, trimm excess skin and neck from duck and reserve for other use. • Prick the skin, being careful not to pierce the meat, you want fat to run, but not the juices from the meat. • Set aside until needed. • Grate the orange and transfer the orange zest into a bowl. • Squeeze the juice and transfer into another bowl. • Transfer the rinds into a third bowl, with green onions and garlic. • Combine 2 tsp salt, a pinch of black pepper and 1/2 tsp paprika with orange peel, mix. • Combine vinegar, soy sauce and honey with orange juice. • Sprinkle a pinch of ginger and beat well, then set aside. • Grab duck and season the cavity with orange zest mix, then stuff with orange rinds, green onions and garlic cloves. (Discard before serving) • Rub the outside with remaining orange zest mix, and place on top of the rack, chest side down. • The rack prevents the meat from simmering in its own fat, it also allows hot air to circulate. • Please make sure to wash your hands, every time you touch the raw meat! • Put 2-3 cups hot water, in the bottom of the pan. • Cover the bird with parchment paper, then aluminum foil. • Cook the first 25 minutes, covered and breast side down. • Uncover and cook another 25 minutes. • After 50 minutes turn duck over, breast side up. • Brush bird with the rendered fat and continue cooking for another 25 minutes. • Then, brush it again, cover and cook 25 more minutes. • You may add more hot water into the pan if needed, to avoid the smell of burned duck fat. • Finally, uncover and gently pour over the orange juice mixture, then cook for an extra 10 minutes. • Remove from the oven and let stand, covered for 15 minutes. • In the meantime, arrange a serving dish as desired, I use some greens, cherry tomatoes and cucumbers. • Place the rested duck into the serving dish, then enjoy! • READY :) Thank You For Watching! • If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
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