I went shopping for some fresh vegetables and returned with the duck. I could not resist the temptation to buy it as the fine young bird was appealing to my paleo eye. Moreover, it was on sale. I had no idea how to treat avian variety like this. Contrary to my expectations, roasting the duck is rather modest activity. Basically, all you need is to wash it, add some salt and let roast long enough. Could it be any simpler?
However, it just takes a little more time that I would have expected. So I have ended up finishing it around the midnight. But I was sure as hell that this mighty savoury bird will come in handy in the near future. And so I got to bed to sleep calmly and content. I woke up in a good mood, knowing that the new day is going to be a good day.
- 1 duck
- white wine
- 1 tsp. olive oil
Wash the duck, remove eventual excess fat and then dry it using towel. Place it comfortably in baking dish (with cover) and put salt and pepper on, generously. Bake in oven for approx. 5 hours on 140 - 150 °C. Necessary time is widely affected by the size of the duck. Mine was slightly over two kilograms. If your fledgling is superfat, you can also extract duck fact time to time during the roasting process in order to save it for later use. It will be gradually gathering at the bottom of the dish.
In the meantime, workout, watch movies or have some general fun. But do not forget to prepare quick and easy baking sauce consisting of honey, white wine and a little olive oil. When you decide that duck is becoming done enough, douse it with sauce richly, increase heat to 210 °C and let it roast for another 20 minutes without cover. This final step will give your duck crunchy and delicate skin that everybody likes. For best results, you should be dousing duck a few more times, but try not to open oven too often in order to preserve hot microclimate inside. Serve with some light and refreshing salad.