An excellent recipe for duck baked in the oven, which is obtained very juicy, tasteful, crispy glossy crust without excess fat. A real festive delicacy. Get started prepare the duck for baking in advance, since it is within 24 hours must lie in the refrigerator open so that the skin is well dried and after cooking it became very crispy. Duck baked with orange zest and onions inside the cavity, which gives it delicious aroma, and regularly pierced with a knife throughout surface so that fat comes out. The finished bird is greased icing from honey, molasses and spices and cut into slices. The remaining icing can be used as a delicious sauce for макания. 
Time: 27 час.30 min. Difficulty: medium Servings: 3-4 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Peking duck weighing approximately 2.2 kg.
- 6 strips of orange zest 2×8 cm in size.
- 1 small onion, cut in half
- 1.5 tbsp. l molasses
- 1.5 tbsp. l honey
- 1/4 tsp slightly crushed coriander seeds
- 8 whole peas of black pepper, slightly crushed
- 2 tbsp. l freshly squeezed orange juice
- 2 tbsp. l balsamic vinegar
- 2 large cloves of garlic, chopped and peeled
Recipes with similar ingredients: duck, oranges, onions, molasses, honey, coriander, black peppercorns, balsamic vinegar, garlic
Recipe preparation:
- Gut the duck a day before cooking and cut your neck. If necessary, use a pair of tweezers to remove any feathers from the skin. Trim the neck skin and excess fat around the cavity. Rinse well and dry the carcass. Put the duck on the grill mounted on baking sheet, and refrigerate for 24 hours.
- Heat the oven to 150 ° C. Pierce the skin of the duck throughout surfaces (including the back), at a distance of 1 cm. with skewer or with a knife. Rub inside the cavity with salt and black pepper and start duck with 3 strips of orange zest and onions. Lay the duck on grate installed in the roasting pan, and pour 1 tbsp. on its bottom water. Bake the bird for 3 hours, taking it out of the oven every hour, and piercing the skin again.
- Meanwhile, cook the icing: in a small saucepan mix the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar and garlic. Heat, stirring moderately high heat to make the mixture warm. Remove the glaze from the heat and Leave at room temperature until the duck is cooked.
- Remove the duck from the oven and carefully pour the excess fat from braziers. If desired, save this fat for frying potatoes or other use. Raise the oven temperature to 230 ° C. Return the duck to the oven and bake until brown. crisp, about another 30 minutes.
- Let the duck rest before slicing at room temperature in for 10 minutes. During this time, lubricate the skin with glaze 4-5 times. Cut the duck and transfer the pieces to a warm dish. Serve the remaining icing on the table to sprinkle the duck if desired.
