Baked duck is a dish that always stands out on the table for its deep flavor and juicy texture. This recipe takes the dish to another level with a marinade that boosts the flavors and slow cooking that ensures tender meat that literally melts in your mouth.

Ideal for special celebrations or to delight your loved ones with a gourmet touch. It’s delicious and so easy to prepare!

How to prepare whole marinated duck in the oven

Ingredients

For the duck:

• 1 whole duck (about 2 kg).
• 1 tablespoon of sea salt.
• 1 teaspoon ground black pepper.
• 1 teaspoon peppercorns.
• 1 tablespoon mustard seeds.
• 2-3 bay leaves.
• 4 garlic cloves, crushed.
• 1 onion, quartered.
• 2 tablespoons honey.
• 1 tablespoon balsamic vinegar (or apple cider vinegar).
• 1 cup orange juice (or dry white wine).
• 1 tablespoon dried thyme (or rosemary).

For the marinade:

• 1 liter of water.
• 2 tablespoons of sea salt.
• 2 tablespoons of brown sugar.
• 1 teaspoon peppercorns.
• 1 teaspoon of coriander seeds.
• 2 bay leaves.
• 1 sprig of rosemary.
• 1 cup of lemon or orange juice.

Procedure

1. Prepare the marinade:

1. In a large pot, bring the water to a boil along with the salt, brown sugar, peppercorns, coriander seeds, bay leaf and rosemary.
2. Remove from heat and let cool completely.
3. Add the lemon or orange juice and mix well.
4. Place the duck in a large bowl and cover with the marinade. Let it sit in the refrigerator for at least 12 hours (or overnight).

2. Prepare the duck:

1. Remove the duck from the marinade and pat it dry a little with kitchen paper.
2. Preheat the oven to 180°C.
3. Rub the duck with sea salt, ground black pepper, and mustard seeds. Place the bay leaves, crushed garlic and quartered onion inside the duck.

3. Prepare the glaze:

1. Mix together the honey, balsamic vinegar, and orange juice.
2. Use this mixture to brush the duck before baking and several times during cooking.

4. Bake:

1. Place the duck on a rack over a tray so that the fat drains during cooking.
2. Bake for about 1 hour and 30 minutes, brushing it every 20-30 minutes with the glaze.
3. If the duck starts to brown too quickly, cover it with aluminum foil.

5. Rest and serve:

1. Remove the duck from the oven and let it rest for 10-15 minutes before carving it.
2. Serve with your favorite side dishes, such as roasted potatoes or a fresh salad.

Councils

1. Avoid drying: Marinating the duck ensures that the meat is well hydrated and loaded with flavor.
2. Controls fat: The grid helps the fat to drain, achieving crispy skin and a less greasy result.
3. Customize the flavor: You can substitute dry white wine for orange juice for a more sophisticated profile.
4. Kitchen thermometer: If you have one, make sure the duck’s internal temperature reaches 75°C to ensure it’s cooked through.