Roasted Duck

: food, January 30 2021 ▶

Not my own recipe, but more like a recommendation - it works really good.
What you need:
- Duck
- 2 lemons - if you are not sure of their skin's quality just remove it!
- 1 garlic head
- 1ts honey
- 2ts (balsamic) vinegar
- salt

What you need to do:
- Score the duck's skin (sharp knife needed), try not to touch the meat underneath.
- Cut one lemon in 4 parts, break the garlic head (you do not need to peel it) and mix together. Put both inside the duck.
- Tie the legs with butcher's twine or make one from aluminum foil.
- For the glaze: mix the lemon juice from 1 lemon, 1ts. of honey and 2ts vinegar. DO NOT use it now!
- Salt the duck generously and put it in a tray with rack (pic above), breasts upwards. If you do not have such you can improvise by putting a smaller tray or a heatproof bowl, upside down inside the bigger one, so it raises the bird at least 1cm above the tray's bottom.
- Put 300ml water on the bottom of the tray.
- Roast the duck 1 hour on 180C with fan (else 190C).
- Pull it out of the oven, pour out the fat and save it for roasted potatoes.
- Rotate the duck so the breast point downwards, roast another 40 mins.
- Pull it out, apply some glaze on the back and rotate it again - breasts up. Apply glaze and return it in the oven for 10 mins.
- Apply glaze again, roast another 10 mins.
- One more time.
- Done.

As mentioned - I served it with roasted potatoes, which I made in the same already heated oven. Using some salt, 1/2 beer and 6ts from the bird's fat. Put some Grenache (or any kind of Merlot) on the side and you have one perfect (and stylish) dinner.