Ingredients
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1.8-2 kg duck
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Marinade:
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4 tbsp honey
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4 tbsp soy sauce
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2 tbsp sesame oil
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½ tsp ground chili pepper
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2 cloves garlic
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2 tbsp fresh ginger, grated
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Stuffing:
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1 cup rice
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1 orange
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4 medium-sized apples
Directions
A roast duck or goose is a traditional Christmas dish in Astria. Stuffings vary; the most popular are apples, onions, sauerkraut and rusks.
This year the roast duck with oranges has been the most popular. So, we decided to mix up our family traditions with the Austrian ones, and try the new marinade and the new way of cooking duck. And everything turned out great, so I am sharing my experience with you and highly recommend try this recipe.
The peculiarity of this recipe is Asian-style marinade, rice, apple & orange stuffing and the way of preparing duck itself to make the meat incredibly soft and tender. We left no leftovers after the Christmas dinner – so delicious it was!
Bon appetite and happy holidays!
P.S. You could use this recipe for making goose as well as the techniques are quite similar. The cooking time in the recipe is for 1.8 kg duck. If your duck is larger or use cook a goose, prepare 1.5 portion marinade and increase the time of the both cooking steps. Anyways, the mentioned time is approximate as it depends heavily on poultry.
Today's visits: 2.
Steps
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1
Done
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For marinade: peel and finely grate the ginger, chop or crush the garlic with a press. In a bowl, mix together the soy sauce, honey and sesame oil, add the chili pepper, ginger and garlic. |
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2
Done
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Rub half of the marinade all over the duck, inside and out. Wrap in plastic and place in the fridge overnight. Cover the remaining marinade with plastic and refrigerate. |
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3
Done
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Preheat the oven to 90-100 degrees Celsius the next morning. |
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4
Done
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In a roasting pan, pour 100 ml water, place the duck breast-side down, cover and place in the oven for 4 hours (or 5 for a larger duck). There should be no rolling boil. If there is, you should reduce the temperature. |
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5
Done
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The duck will become tender, but half-cooked and the bulk of the fat will evaporate. The breast and legs will literally simmer in fat, which will make their meat tender. |
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6
Done
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After 4 hours, take the duck out. Don’t remove the lid to keep the duck from drying out. |
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7
Done
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Start preparing the stuffing approximately 2 hours before serving. Peel and core the apples, slice 2 apples into 1-1.5 cm thick, dice 1 apple into 1-1.5 cm cubes, and leave 1 apple intact. Peel and supreme the orange. Cut each segment into 3 pieces (apple-like cubes). |
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8
Done
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Cook the rice until half-cooked (10 min after boiling). Strain the water and rinse in cold water. |
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9
Done
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Preheat the oven to 200 degrees Celsius. |
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10
Done
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Transfer the duck breast-side up in a high-sided roasting pan. Rub in the remaining marinade (save 1-2 tbsp marinade for the stuffing). |
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11
Done
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Mix half of the rice together with the apple orange cubes and 1-2 tbsp marinade. Stuff the duck with this stuffing. Insert the whole apple into the duck cavity. |
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12
Done
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Arrange the remaining rice and the apple slices around the duck. Pour no more than 1 cup duck fat and juices over. |
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13
Done
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Place the duck on to the middle rack. After 10 min reduce the temperature to 170-180 degrees Celsius and cook for another 1.5 hours, occasionally pouring some duck fat over. If the skin will get too brown while the meat is not cooked-through, cover the duck with foil for the remaining time. |
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14
Done
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Remove the cooked duck. Cover with foil, poke some holes in it. Let stand for 10 min before serving. Enjoy your meal! |
