Soft duck with ginger garlic thyme

4 servings
3 hours

We prepare a duck carcass. We remove all unnecessary fat layers, cut out the glands near the tail, the so-called "goose, " the extreme parts of the wing, which are usually burned in the oven and have no culinary value. Make sure that there are no feathers and hairs left on the duck skin, and lungs, hearts and other evils in the abdomen cavity, remove everything and thoroughly rinse the entire carcass under running water, and then dry with paper towels as inside, t

I cut the ridge, we will not need it for a recipe. It will make a great, tasty soup broth.

Cover half of the duck carcass with a plastic bag or cling film so that there is no excess dirt in the kitchen. We beat off the carcass of the duck with a hammer on the breast, on the ham. So we level the duck, making it flatter. We rub with salt. At this stage, you can already turn on the oven for heating to 140-150 degrees.

ginger cut into plates. We peel the garlic and press it with a knife. We leave in this state. Cover the tray with foil in 2 layers. Lay out fresh thyme, add ginger, garlic.

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

For uniform heating, add a layer of foil. Send to the preheated oven to 140-150 degrees for 2-2. 5 hours. The duck will warm up and warm up evenly. We take out a duck from the oven. Change the oven temperature by 200 degrees. Remove the top layer of foil and send it back. As soon as the duck browns and finds a mouth-watering crust, take out their ovens.

Enjoy your meal