North Croatian Roasted Duck |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This is traditional fall dinner, usually served with “mlinci” (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. Ingredients:
2500 g duck (the whole duck) |
50 g lard |
20 g salt |
1 tablespoon marjoram |
Directions:
1. Clean the duck and salt only from inside 2-3 hours before roasting. Add one tablespoon of marjoram inside the duck to cover inside meat.
2. Heat oven to 250°C If there is enough fat inside duck, remove this fat and melt it separately in small pot; add lard. Heat lard and pour over duck’s skin (that way we close pores on skin).
3. Immediately put the duck into hot oven, roast 20 minutes on 250°C and than reduce heat to 180°C Last 20 minutes roast again on 200°C
4. Duck weight 2500 g need about 120 minutes roasting.
5. Start cutting the duck after 15 minutes resting outside. Use this time to remove fat drippings you will need for “mlinci”.
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