Duck out of work
Slow-roasted poultry guarantees juicy meat that falls apart on a fork. This method of preparation requires no effort, just set the oven and let it do the work for you. Combined with dumplings and cabbage, this duck will become a decoration of the holiday table.
Ingredients · Servings 5
- 1 duck (2.5 kg)
- caraway seeds
- salt
Method · 5 h 20 min
- Wash the duck, dry it and sprinkle it inside and out with salt and cumin.
- Place the duck on its back (breast side up) in a dry baking dish.
- Close the baking dish and put it in the oven.
- Set the temperature to 120 °C and bake for 4.5 hours without basting or opening the oven or baking pan.
- After the time has elapsed, uncover the baking dish, increase the temperature to 200 °C and bake for about 20 more minutes for a crispy crust.
