Roasted duck

Name: Roasted duck
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: 1 Duck; Salt, to taste; Aromatic herbs, to taste

Whole duck seasoned with salt and roasted until the skin is golden and crisp. A rich, flavourful dish perfect for special occasions.

Preparation Time:

30 min

Cooking:

1 h 5 min

People:

Difficulty:

Medium

Diet:

Ingredients

1 Duck

Salt, to taste

Aromatic herbs, to taste

Proceedings

Remove the feathers on the skin of the duck with tweezers or carefully burn them on a flame.

With the tip of a sharp knife regularly poke the skin of the duck, both on the back and the breast and also making some small cuts across the tights. Knead well the whole duck with salt.

Step 1: Place the duck on a 50mm oven tray on the breast side and place it on the third shelf of the oven, select the fan assisted static mode and cook at 220°C for 55 minutes. After the first cooking phase turn the duck upside down in order to cook and grill the breast skin.

Step 2: Select the grill function and keep on cooking at 240°C for 10 minutes. Once cooked, let the duck cool down for at least 15 minutes before serving.

Remove the feathers on the skin of the duck with tweezers or carefully burn them on a flame.

With the tip of a sharp knife regularly poke the skin of the duck, both on the back and the breast and also making some small cuts across the tights. Knead well the whole duck with salt.

Place the duck on a 50mm oven tray and place it on the third shelf of the oven, select the program Smart Cooking – Duck – Roasted duck. Once cooked let the duck cool down for at least 15 minutes before serving.

Remove the feathers on the skin of the duck with tweezers or carefully burn them on a flame.

With the tip of a sharp knife regularly poke the skin of the duck, both on the back and the breast and also making some small cuts across the tights. Knead well the whole duck with salt.

Step 2: Select the grill function and keep on cooking at 240°C for 10 minutes. Once cooked, let the duck cool down for at least 15 minutes before serving.

Remove the feathers on the skin of the duck with tweezers or carefully burn them on a flame.

With the tip of a sharp knife regularly poke the skin of the duck, both on the back and the breast and also making some small cuts across the tights. Knead well the whole duck with salt.

Step 2: Select the grill function and keep on cooking at 240°C for 10 minutes. Once cooked, let the duck cool down for at least 15 minutes before serving.

Tips

Optional: Fill the duck cavity with herbs and/or a citrus fruit.

Roasted duck

Ingredients

Proceedings

Tips

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