Crispy Duck
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 16 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck (s), ready to cook about .5 kg
- 4 teaspoons salt
- 1 piece (s) ginger, approx. 2-3 cm
- 1 leek
- 3 tablespoon honey
- 1 tablespoon vinegar
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Cut out the sebum on the tail and excess fat from the duck. Rinse the duck inside and out and pat dry. Let stand for a few hours to dry.
- Heat the salt in a small pan and rub the duck inside and out with it. Wrap in a kitchen towel and place in the refrigerator overnight. These measures are necessary in order to remove as much water as possible from the bird and thereby make it all the more crispy.
- Finely dice the peeled ginger and the white part of the leek and fill it with the duck. Mix the honey and vinegar together and brush the duck with it. Place the duck on the grill of the oven with its back upwards (the drip pan underneath, because of the mess!) And push it into the oven. Switch to 180 ° C and fry for 40 minutes. Turn the duck over and roast at 150 ° C for 40 minutes. Turn down to 100 ° C and cook for another hour. Meanwhile, brush the duck with the honey mixture over and over again.
- Turn the oven to 250 ° C and fry for another 15 minutes until the skin is crispy.
- Cut the duck into portions (preferably with an electric knife) and serve on very finely chopped spring onions.
- In addition: rice and soy sauce
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