Soft duck with ginger garlic thyme

Step-by-step cooking

1. Step 1:

   

   Preparing the duck carcass. We remove all unnecessary fat layers, cut out the glands near the tail, the so-called "tail", the extreme parts of the wing, which usually burn in the oven and have no culinary value. Make sure that there are no feathers and hairs left on the skin of the duck, and in the abdominal cavity – lungs, heart and other giblets, take everything out and thoroughly rinse the whole carcass under running water, then dry it with paper towels as inside, t

2. Step 2:

   

   I cut out the ridge, for the recipe it is to us not required. It will make an excellent, delicious soup broth.

3. Step 3:

   

   Cover half of the duck carcass with a plastic bag or food wrap so that there is no extra dirt in the kitchen. We beat off the duck carcass with a hammer on the breast, on the ham. Thus, we align the duck, making it flatter. Rub with salt. At this stage, you can already turn on the oven to warm up to 140-150 degrees.

4. Step 4:

   

   Cut the ginger into plates. Peel the garlic and press it down with a knife. We leave it in this state. Cover the baking sheet with foil in 2 layers. Put fresh thyme, add ginger, garlic.

6. Step 5:

   

   We spread the duck on a fragrant pillow. We cover it with foil, so that it languishes and excess moisture does not evaporate.

7. Step 6:

   

   To evenly warm up, add a layer of foil. We send it to the preheated oven to 140-150 degrees for 2-2.5 hours. The duck will thaw and warm up evenly. We take the duck out of the oven. The oven temperature is changed by 200 degrees. We remove the top layer of foil and send it back. As soon as the duck is browned and gets an appetizing crust, we take out their ovens.

8. Step 7:

   

   Bon appetit