Crispy skin, wonderfully juicy meat and full of flavors - a roast duck tastes wonderful and always provides a real culinary delight. With its complex, rich flavor, it is much tastier than other poultry, making it perfect for a dinner party or special family meal. With Christmas and New Year's Eve just around the corner, a roast duck is an excellent way to really spoil our loved ones with culinary delights. Preparing a delicious duck is actually not as difficult as you think. Don't know how to roast a duck in the oven? Then you have come to the right place. Whether a whole duck, duck breast or duck leg – with our recipes and preparation tips you will make all your guests happy, we promise! What are you waiting for? Read on and get to the oven!
Roast duck in the oven: This is how you can achieve the perfect roast duck with roasted vegetables
Less fatty than goose and significantly more delicious than chicken - crispy finish is ideal whendinner a little more classyshould be. It takes longer to prepare, but it's definitely worth it. With the right tips, absolutely anyone can roast a crispy duck in the oven and our recipe is also perfect for beginner cooks. So let's get started!
Prepare the duck
Before we roast the duck, we have to prepare it first. If you purchased frozen duck, let it thaw completely in the refrigerator. If it has already thawed, take it out of the fridge about 30-40 minutes before cooking.
Ingredients:
- 1.6-2 kg Ganze Ente
- 1 Clementine
- 2 carrots
- 2 red onions
Prepare duck:
- First, remove the innards from the duck and remove any excess fat from the duck.
- Rinse the duck well inside and out with cold water and pat dry with kitchen paper.
- Next, using a sharp measuring knife, carefully score the breast and legs in a crisscross pattern. Make sure that you only cut the skin and not the flesh.
- To allow the fat to drain out while frying, pierce the duck several times with the tip of a knife.
- Season the duck generously inside and out with salt, pepper and other spices of your choice. For even more flavor, insert a halved clementine or a few garlic cloves with lemon slices into the cavity.
- Next, tie the duck leg tightly with some twine and place the duck on a large baking tray.
- To allow the flavors to develop, you can let the duck sit in the fridge for 4-5 hours.
Roast the duck in the oven
After you have prepared the poultry, it is now time to roast the duck in the oven.
- Heat the oven to 180 degrees and roast the duck either on a greased baking tray or in a large roasting pan for around 90 minutes.
- In the meantime, cut the vegetables into small pieces, remove the duck from the oven and carefully lift it up.
- Spread the vegetables on the tray as a “saucer” for the duck.
- Place the duck on the vegetables again and then roast for another 40 minutes until the duck becomes crispy and golden brown.
- And here's a little insider tip to make the duck skin really crispy: Baste the duck with its own fat every now and then while baking and increase the oven temperature to 200-220 degrees in the last 15 minutes.
How long does the duck take in the oven?
In order for the duck to be juicy and delicious in the oven, the cooking time is of course of crucial importance. How much the duck needs in the oven depends mainly on the weight of the ducks. As a rule of thumb: plan a cooking time of around 70 minutes per kilogram of duck weight. For example, a duck that weighs 2 kg and is stuffed takes 160 minutes to cook. The cooking time without filling in this case is 140 minutes.
Gravy recipe
You already know how to roast the perfect duck in the oven. But in order for the roast duck to be complete, the right gravy should of course not be missing and this Marsala sauce is guaranteed to be a real winner!
Ingredients:
- Roasted vegetables
- Brew of the harvest including fat
- 50 ml Marsala
- 1 liter vegetable broth
- 2 EL Mehl
Preparation:
- Add the flour to the vegetables and mash with a potato masher.
- Place in a saucepan and heat over medium heat.
- Pour in the Marsala and cook for 2-3 minutes, stirring occasionally.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer, stirring constantly, until mixture has thickened and reduced, 15 minutes.
- Sieve through a large sieve and season with salt and pepper.
- Drizzle the duck with the sauce and serve.
- For example, fried potatoes or red cabbage go perfectly as side dishes.
Juicy duck breast from the oven with plum sauce
With mashed potatoes, spaetzle orMeatless meatballsas a side dish - a crispy and juicy duck breast from the oven always ensures maximum enjoyment. And so that everything runs smoothly for you and everyone is happy, we have the best recipe for juicy duck breast with plum sauce for you!
Ingredients for 4 servings:
- 4 pieces of duck breast, 200 grams each
- 20 Gramm Butter
- Salt and pepper
Plum sauce:
- 1 red onion, finely chopped
- 350 grams of plums, pitted and cut into small pieces
- 80 grams of brown sugar
- 2 tbsp olive oil
- 100 ml red wine
- 300 ml vegetable broth
Preparation:
- To make the sauce, sauté the olive oil in a large skillet over medium heat for 5 minutes.
- Add the plums and sugar and cook, stirring constantly, for 2-3 minutes until the sugar has dissolved.
- Pour red wine and vegetable stock into the pan, reduce heat and simmer for 15 minutes until the sauce thickens slightly. Set aside.
- For the duck breast, preheat the pan to 180 degrees.
- Dab the duck breast with kitchen paper and score it crosswise using a sharp knife. Be careful not to cut into the muscle meat.
- Season the duck breast on both sides with salt and pepper.
- Heat butter in a skillet over medium heat.
- Place the duck breast in the pan, skin side down, and fry vigorously for 5 minutes until the skin is browned.
- Turn the duck breast and fry on the meat side for another 2-3 minutes.
- Continue cooking the duck breast and pan in the oven for 10-14 minutes.
- Let the meat rest in the pan at room temperature for 5 minutes.
- Garnish with plum sauce and a side dish of your choice and you're done - it's that easy to fry duck breast.
Roast duck in the oven: recipe for crispy duck leg with orange sauce
We all know chicken thighs. But if you want something a little more elegant, then our recipe for crispy duck legs from the oven is the perfect choice. The combination of salt and high cooking temperature is what makes the skin nice and crispy.
Ingredients:
- 4 Entenkeulen at 300-320 Gramm
- 40 grams of honey
- 50 ml olive oil
- 2 medium onions, cut into large pieces
- 5 oranges, peeled and cut into pieces
- 70 grams of sugar
- 20 grams of walnuts
- 1 tbsp cornstarch
Preparation:
- Preheat oven to 200 grass.
- Season the duck legs with salt and pepper and brush with the honey.
- Heat half of the olive oil in a large pan and fry the legs for 3-4 minutes per side.
- Grease a baking tray with olive oil and season with salt and pepper.
- Place 2 oranges, onions and duck legs on the baking tray, pour in 200 ml water and cook in the oven for 2 hours.
- Meanwhile, heat 2 oranges with sugar and 150 ml water in a pan over medium heat.
- Bring to a boil, reduce heat and add orange slices.
- Simmer, stirring occasionally, for 15-20 minutes until the liquid has almost evaporated.
- Squeeze the juice from the last 2 oranges.
- Remove the legs from the oven and pour the stock through a large sieve.
- Bring the orange juice and stock to the boil in a small saucepan and simmer for 2-3 minutes.
- Mix cornstarch and 2 tablespoons water and add to the pot.
- Simmer for 2-3 minutes and serve the duck breast with the orange sauce.
- Enjoy!
