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Delicious Oven-Roasted Duck Recipe with Flavorful Marinade and Sweet Glaze

A family Sunday meal deserves special attention, and oven-roasted duck is certainly a choice that will impress everyone! This recipe is not just a simple dish but a culinary experience that blends tradition with a touch of innovation. Moreover, cooking a duck in the oven brings back memories of moments spent with loved ones, shared stories, and the joy of savoring a meal made with love.

Preparation time: 30 minutes
Marinating time: 12 hours
Baking time: 3 hours
Servings: 6

Ingredients

For the duck:
- 1 duck, 2 kg

For Marinade 1:
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 2 small shallots, finely chopped
- 60 ml dry white wine
- 3 cloves of crushed garlic
- 2 tablespoons fresh chopped mint
- 1 tablespoon soy sauce

For Marinade 2:
- 5 medium shallots, quartered
- 1 small yellow onion
- 6 cloves of crushed garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon raw powdered sugar
- 1 tablespoon multifloral honey
- 1 tablespoon dried rosemary
- 1-2 tablespoons fresh mint
- 600 ml dry white wine
- 400 ml sweet white wine

For Glaze:
- Part of Marinade 2
- 1 tablespoon multifloral honey
- 1 tablespoon raw powdered sugar
- 1 tablespoon orange juice
- 3/4 teaspoon chili
- 1 teaspoon coarse salt
- 3-4 cloves

Instructions

1. Preparing the duck: Start by completely thawing the duck. Make sure it is well washed and dried. Use paper towels to remove excess water. If necessary, you can trim the fat from the abdominal opening and cut off excess skin from the neck (about 4 cm).

2. Cleaning the pin feathers: Use tweezers to remove the pin feathers. This task can be nostalgic, reminding you of moments spent with grandparents.

3. Marinating the duck: Prepare Marinade 1 by mixing all the ingredients. Rub the inside of the duck well with this marinade and seal the abdominal opening with a skewer. Prick the skin of the duck in several places with a fork or toothpick (without reaching the meat) to allow the marinade to penetrate.

4. Second marination: Place the duck in a dish and mix the ingredients for Marinade 2, pouring them over the duck. Add a weight on top (a lid or a flat tray) and let the duck marinate in the refrigerator for 12 hours.

5. Preparing for the oven: Take the duck out of the refrigerator about 4 hours before baking, if possible. Tie the skin of the neck with a piece of hemp string, crossing it tightly. Tie the legs and tuck the tip of the wing under the duck.

6. Baking the duck: Place the duck on a rack in a tray, adding 400 ml of Marinade 2 and 300 ml of water. Preheat the oven to 160°C and bake the duck for 1 hour. Check the liquid level periodically and top up with water, keeping it 2-3 cm below the rack.

7. Turning the duck: After one hour, take the duck out of the oven, cut the string, and remove the skewer. Prick the skin again with the fork, turn the duck upside down on the rack, and bake for another hour at 190°C, making sure to replenish the liquid in the tray.

8. Glazing the duck: Prepare the glaze by straining the remaining Marinade 2 into a non-stick pot. Simmer on low heat until reduced by half, then add the honey, sugar, orange juice, salt, chili powder, and cloves. Mix well until the mixture thickens.

9. Finishing the dish: Remove the duck from the oven, turn it right side up, glaze it on all sides, and return it to the oven for another 10 minutes at 210°C. Check and replenish the liquid in the tray if necessary.

10. Serving: Once the duck is browned and caramelized, take it out of the oven and let it rest for a few minutes before slicing. Serve with your favorite sides, such as roasted potatoes or grilled vegetables.

Practical tips

- Why choose duck: Duck is a nutrient-rich meat, providing a good amount of protein, B vitamins, and minerals. It is an excellent choice for a special meal.
- Variations: You can experiment with different herbs and spices. For example, adding fresh rosemary or thyme to the marinade will enhance the meat's flavors.
- Serving: Duck pairs perfectly with a dry white wine or a light red wine that will complement the rich flavors of the meat.
- Frequently asked questions: If you don’t have time to marinate, you can roast the duck immediately, but the flavors won’t be as intense. Also, if you prefer a well-done duck, leave it in the oven for another hour after glazing.

Now that you have all the necessary information, all that’s left is to start cooking! This oven-roasted duck recipe will not only enrich your Sunday meal but will also create unforgettable memories with your loved ones. Enjoy your meal!