Glazed Duck with Low Temperature
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 7 hrs |
| Total Time | 7 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), approx. 2 kg
- salt and pepper
- 2 tablespoon honey
- 1 tablespoon peanut oil
- 1 small Piece (s) ginger
- 1 clove garlic
- 1 tablespoon soy sauce
- 0.5 teaspoon ½ chili powder
Print Recipe
Pin Recipe Instructions
- Clean the duck and pat dry. Remove fat flaps from the neck and the rump gland. Then salt and pepper inside and out.
- Preheat the oven to 220 ° C top / bottom heat and place a roaster filled with a little water on the bottom of the oven. Place the duck on the rack on the middle rail of the oven so that the fat can drip into the roasting pan and fry for 1/2 hour on each side.
- For the glaze, mix the grated ginger, the pressed garlic clove and the remaining ingredients.
- After 1 hour of roasting, turn the oven back to 80 ° C top / bottom heat. Place the duck with its back on the grid and brush with the glaze. Leave in the oven for 6 hours and brush the glaze over and over again in between. Set the last 15 minutes again to 220 ° C for a crispy crust.
- You can also conjure up a sauce from the gravy that has been collected.
- The meat is particularly tender and yet not dry and I really like the combination of sweet and spicy.
- Side dishes: bread dumplings, potato dumplings, rice, rice noodles, potatoes, red cabbage, green beans, carrots.
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