Fried Duck

Incredibly tasty, fragrant, and juicy — like a holiday any day of the week! This fried duck is a treat in any season and holds its own on a festive table. To keep the meat soft and tender, be sure to marinate it. Let's put together a standout marinade that makes the duck wonderfully aromatic!

Angel

Recipe author

Composition / ingredients

Servings:

Duck (I used a 1.5 kg / about 3.3 lb bird)

1500

Orange (1 medium orange)

Soy sauce

Garlic

Dried spices (poultry seasoning)

Salt

Pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 14 g

Fats 67 % 34 g

Carbohydrates 6 % 3 g

368 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you fry a duck? Gather all your ingredients. If the duck is frozen, thaw it ahead of time. Use whatever parts of the duck you like best — I take a whole bird and cut it into pieces. Wash the orange and scald it with boiling water; we'll use both the zest and the juice.
Step 2:

Dry the orange and grate off the zest.
Step 3:

Squeeze the juice from the whole orange into a deep bowl and add the grated zest.
Step 4:

Mince the garlic with a knife, press it, or grate it on a fine grater, then add it to the orange mixture. Stir in the soy sauce. Season with salt and pepper to taste and add your favorite herbs and spices. Mix the marinade well.
Step 5:

Rinse the duck and pat it dry with paper towels. Cut it into serving pieces.
Step 6:

Put the duck pieces into the bowl of marinade and coat each one thoroughly. Cover the bowl with plastic wrap and refrigerate for 3–4 hours to marinate.
Step 7:

Heat the vegetable oil in an ovenproof skillet (we'll transfer it to the oven later). Add the duck pieces and set the heat a bit above medium — you want the pieces to sear and form a crust, about 6–10 minutes, but keep an eye on the pan. After this marinade the meat is already soft and juicy. Don't wander far from the stove at first.
Step 8:

Flip the pieces and sear the other side well. Then lower the heat, cover, and let the duck simmer another 10–20 minutes. Meanwhile, preheat the oven to 350°F (180°C). Once the duck is browned, cover the skillet with foil and put it in the oven for 10–20 minutes. Watch it based on your own oven so you don't dry the duck out.
Step 9:

The finished fried duck smells absolutely amazing, and the meat is very tender. The orange and soy sauce complement each other perfectly, and the garlic adds a mouthwatering aroma. Everyone will love it. Fried duck is great with fresh vegetables — and for the adults, pour a glass of red wine.
Step 10:

Enjoy — and cook with love!

This duck is great with fresh vegetables, and potatoes make a good side. For the adults, pour a glass of red wine. The secret to delicious meat is a good marinade — and today's is a little unusual and new. The sweetness of the orange meets the tang of soy sauce, while garlic gives the dish an irresistible aroma. Dried herbs and spices round it all out, and the result is a truly showstopping dish. This duck is right at home on a festive table or as the centerpiece of a family Sunday dinner.
Use an oil with a high smoke point for frying. Oils are only healthy up to a certain temperature — the smoke point — beyond which they start to burn and form toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
When adding soy sauce to a dish, keep in mind that it's quite salty. Cut back on the total amount of salt, or you risk over-salting.
Remember that properly thawing your ingredients makes a big difference to the quality and flavor of the finished dish.