John Myers
Low-cooked Duck with Sweet and Hot Varnish
The perfect low-cooked duck with sweet and hot varnish recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh duck Approx. 2 kg, from the poultry farmer I trust
- 1 piece Filling for the duck, apple, orange, onion
- 3 tbsp Seasoning salt, see my cookbook, http://www./rezept/437002/Wuerzsalz-mit-Ingwer.html
- 4 tbsp Orange honey
- 1 tbsp For chilli oil see my cookbook, http://www./rezept/394544/Scharfes-OEl.html
- 2 tbsp Rapeseed oil
- Preheat the electric oven to 200 degrees (convection). Slide the drip tray into the bottom shelf and the grate over it. Rub the prepared duck inside and outside with the spice, fill with the apple onion mixture and seal.
- Now put the duck on the grill and roast for 15 minutes on each side. Then the temperature is turned back to 80 degrees and the duck cooked to the core temperature of 68 degrees. turn it twice. There should always be water in the drip tray. I pour each fill up, one or two grains of wheat with it.
- When the desired core temperature has been reached, turn the oven up to 200 degrees and roast the duck for 15 minutes on each side. Brush with the mixture of honey and oils. When the core temperature has reached 72 degrees (my loved one wishes) the duck is ready to eat. The pictures explain everything. Total roasting time about 6 hours.
- The apple filling is disposed of. It only serves to give the duck flavor from the inside and to keep it juicy. If you like, you can of course eat the filling. I also make other duck NT variants where the filling is tastier.
- There was also a delicious orange sauce. But that’s an extra recipe. I leave the other side dishes to your imagination.
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