Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a duck? Prepare the products according to the list. Defrost the duck, if necessary, in advance. Take any parts of the duck that you like best. I take a whole one and cut it into pieces. Wash the orange and scald it with boiling water, from it we will need both the peel and the juice.
Step 2:
Dry the orange and rub the zest from it.
Step 3:
Squeeze the juice from a whole orange into a deep bowl and add the grated zest to it.
Step 4:
Chop garlic with a knife, garlic press or grate on a fine grater. Add crushed garlic to the orange mass. Add soy sauce to the same place. Add salt and pepper to taste. Add your favorite herbs and spices. Mix the resulting marinade well.
Step 5:
Wash the duck, dry it with paper towels. Cut the duck into portions.
Step 6:
Put the pieces of poultry in a bowl with marinade, thoroughly coat each piece with it. Tighten the bowl with cling film and put it in the refrigerator for 3-4 hours to marinate.
Step 7:
Heat the vegetable oil in a fireproof frying pan (because then we will put it in the oven). Transfer the pieces of duck to the pan. Make the fire above average. We need the pieces to be fried with a crust. This is about 6-10 minutes, but it's better to keep an eye on the contents of the pan. The meat after such a marinade already becomes soft and juicy. At first, do not leave the stove.
Step 8:
Turn the pieces to the other side and fry well. Then turn down the heat, cover with a lid. Let the duck simmer on the fire for another 10-20 minutes. Meanwhile, turn the oven on 180C. When the duck is fried, cover the pan with foil and put it in the oven for 10-20 minutes. Focus on your oven so as not to over-dry the duck.
Step 9:
The finished roast duck smells amazing. The meat is very tender. Orange and soy sauce complement each other perfectly. Garlic creates an appetizing aroma. Everyone will be delighted. Serve roast duck well with fresh vegetables, and adults can also serve a glass of red wine.
Step 10:
Cook for health, bon appetit!
Such a duck is good to serve with fresh vegetables, potatoes can be garnished. And for adults, you can also serve a glass of red wine.
The key to delicious meat is a good marinade. Today it will be a little unusual, new. The sweetness of the orange will combine with the astringency of soy sauce, garlic will give the dish an indescribable aroma. Dry herbs and spices will complement our marinade - as a result, you will get a mind-blowing chic dish. Such a duck can be safely served on a festive table or it will become the main dish at a family Sunday lunch.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pepper - 26 kcal/100g
