Baked duck with oranges in the oven

9 servings
5 hours

How to bake a duck with oranges? Prepare the necessary ingredients. I have a duck weighing about 2 kg. Take a medium-sized fruit.

Rinse the duck thoroughly inside and out, dry well with paper towels. Remove small remnants of feathers with tweezers, if any. Cut the sebaceous glands on the hood. If the duck is homemade, this must be done necessarily so that the finished dish does not have an unpleasant smell. I also cut the half wings.

To make duck meat soft and tasty, you need to marinate the bird. For the marinade, wash the citrus fruits, dry. Remove the zest from the orange.

Squeeze the juice out of the whole orange and lemon.

In a suitable bowl, combine lemon and orange juices, vegetable oil, orange zest, ginger and salt. Mix well until the salt is completely dissolved.

Grate the duck with marinade inside and out. Leave it to marinate for at least 1 hour. The best option would be to leave the bird in the marinade overnight in the fridge. The longer the pickling lasts, the tastier the baked duck will be. While marinating, turn the duck over, watering and rubbing the marinade to keep the bird soaked in the marinade on all sides.

Cut two oranges into quarters.

Place the pickled duck in a baking dish. Place sliced oranges tightly in your abdomen. In about the middle of the abdomen, place a cinnamon stick. If you don't like cinnamon, don't add.

Fasten the skin on the abdomen with a wooden skewer or toothpicks.

Close the tin with a duck on top with foil.

Bake the duck in the oven preheated to 180S for 1h 30-1h 45 minutes. Since everyone has different ovens, the cooking time and temperature may differ. Focus on the features of your oven. Remove the duck from the oven and remove the foil carefully to avoid burning.

Pour some of the juice released when baking the duck into a small container. Combine it with the honey and mix well until smooth.

Pour the duck with the resulting mixture so that a ruddy crust forms during further baking. To prevent the legs and tips of the wings from burning, wrap them in pieces of foil. Return the duck to the oven and continue cooking for about half an hour more, occasionally pouring juice over the duck.

If desired, you can additionally cut the orange and apple in circles and put them to the duck 15 minutes before the end of cooking.

Bake the duck until ruddy. Check your readiness by piercing the meat with a knife. If the knife enters freely and the meat is soft, then the duck is ready. Remove the foil and toothpicks.

Enjoy your meal!