Pomegranate-glazed orange duck
Cooking time:
2 hours 40 minutes
Active time:
40 minutes
Complexity:
Average
Leave the duck in the fridge for a few hours
Fragrant baked duck with ruddy skin and juicy meat, with fresh fruits - the most festive dish for me! According to this recipe, cooking duck is not too difficult, but the result is definitely worth the effort!
5
Recipe "Duck with oranges in pomegranate glaze"
Ingredients for 6 servings
Duck
1.5 - 2 kg
Narsharab
3rd art. spoons
Orange
1 pc.
Garlic
2 cloves
Freshly ground black pepper
Salt
Step 1/7
Wash the duck well, dry it, cut off the neck and the last phalanges of the wings (they will burn when baked, but the broth from these parts is excellent!).
Step 2/7
Cut off excess fat in the area of the guzka, rub the duck with salt on all sides and leave in the refrigerator for several hours (you can also overnight).
Step 3/7
Scald the carcass with boiling water, washing off the salt - this is done so that the skin dries and stretches, and when baked it becomes crisp and toasty .
Step 4/7
Place the duck in a baking dish, breast side up, often prick the skin with a fork.
Step 5/7
Mix narsharab with garlic, pepper passed through the garlic, squeeze out some orange juice, spread this mixture with duck on the outside and inside, then stuff with orange slices.
Step 6/7
Cover the duck with foil and bake in the oven preheated to 180ºS for 50 minutes, then remove the foil, pour the released juice over the carcass and bake for another 30-40 minutes .
Step 7/7
When the duck is ready - increase the temperature to maximum and turn on the grill, fry until golden brown. Let the finished duck rest under the foil for 10 minutes, transfer to a beautiful dish, decorate with fresh fruits - and serve!
Ingredients for 6 servings
Duck
1.5 - 2 kg
Narsharab
3rd art. spoons
Orange
1 pc.
Garlic
2 cloves
Freshly ground black pepper
Salt
Nutritional value per 100 g
Calories
434 kcal
Proteins
12 g
Fats
42g
Carbohydrates
1 g
Saturated fat
14 g
Dietary fiber
0 g
Added sugar
0 g