Oven-roasted duck

Name: Oven-roasted duck
Ingredients: 2 duck legs (about 500 g); 1 duck breast (about 500 g); 30 ml sesame oil; 30 ml soy sauce; 15 g mustard; 15 ml balsamic vinegar; 5 g salt; 1/2 teaspoon dried mint; 1/2 teaspoon dried thyme; 2 medium red onions (300 g); 1 Kapia pepper (about 200 g); 1 teaspoon ground ginger; 150 ml white wine; 15 g fresh parsley

Meat - Oven-roasted duck by Vera M. - Recipia

Sesame oil and soy sauce set the tone for the marinade for oven-roasted duck, with the legs and breast left to chill for an hour. The meat cooks under foil with red onion and Kapia pepper, then uncovered until it takes on some color, while the white wine stays in the pan juices. I prefer to cut the breast into wider slices so it holds its shape on the plate. Prep: 20 minutes. Cook: 60 minutes. Rest: 1 hour. Total time: 2 hours and 20 minutes. Serves: 4. About 620 kcal and 38 g of protein per serving.

Ingredients

2 duck legs (about 500 g)
1 duck breast (about 500 g)
30 ml sesame oil
30 ml soy sauce
15 g mustard
15 ml balsamic vinegar
5 g salt
1/2 teaspoon dried mint
1/2 teaspoon dried thyme
2 medium red onions (300 g)
1 Kapia pepper (about 200 g)
1 teaspoon ground ginger
150 ml white wine
15 g fresh parsley

Preparation

1. Heat the oven to 180°C. Pat the legs dry with paper towels. Separate the breast fillets with a sharp knife. 2. Mix the sesame oil with the soy sauce, mustard, balsamic vinegar, salt, dried mint and thyme. Coat the meat with the marinade and place it in a ceramic baking dish. Cover and refrigerate for 1 hour. 3. Clean the vegetables. Dice the onion and cut the Kapia pepper into julienne strips, then add them to the meat. Sprinkle over the ginger and pour the white wine into the dish. 4. Cover the dish tightly with aluminum foil and bake for 45 minutes, until the legs are almost tender. 5. Remove the foil and bake for another 15 minutes, until the meat is browned. Slice the breast and sprinkle with chopped parsley before serving.

Notes

Cabbage salad goes well with the meat and the pan juices. Choose legs that are similar in size; very large ones may need a little extra time, while thin breast fillets can dry out if you leave them in the oven too long. I don’t rush the marinating, an hour in the fridge lets the sauce cling to the meat. Pour the white wine straight into the dish; for an alcohol-free version, replace it with 150 ml water. Leftovers keep covered in the fridge for up to 3 days.