Roasted Duck with Butter & Herbs
Roasted Duck with Butter & Herbs
Description
A distinctive recipe for preparing roasted duck with orange and lemon, marinated with a blend of butter, olive oil, herbs, and honey. Stuffed with orange, lemon, and vegetables, cooked in a roasting bag to achieve irresistible crispiness and flavor. Serve alongside stuffed vegetables and molokhia to impress your guests.
Ingredients
⇵
Instructions
Prepare Brine Solution
Boil water with salt, sugar, black peppercorns, orange, bay leaves, celery seeds, cloves, coriander seeds, cinnamon sticks, fresh rosemary, and fresh thyme. After boiling, let the solution cool completely.
Brine the Duck
Submerge the duck in the cold brine solution and refrigerate for 12 hours.
Prepare Duck for Cooking
Remove the duck from the brine, pat it dry thoroughly.
Make slits in the duck with a knife to help it cook faster and allow the marinade to penetrate every part.
Prepare the Marinade
Mix butter, olive oil, herbs (rosemary, oregano, dried parsley), spices (paprika, garlic powder, onion powder, black pepper), lemon and orange zest and juice, honey, minced garlic, soy sauce, and salt.
Marinate the Duck
Rub the duck inside and out with the previous mixture.
Stuff the cavity with orange slices, lemon slices, rosemary, tomatoes, onion, and carrots (or any vegetables you prefer).
Cooking
Place the duck in a large roasting bag.
Cook for one hour per kilogram of its weight: the first half hour at the highest temperature, then reduce the heat to 180°C until fully cooked.
Related Recipes
