ReceptnaptárRoast Duck
Roast duck is the main course of Hungarian festive tables, especially St Martin's Day feasts: duck with crisp skin and tender meat, served with red cabbage and potatoes. Pricking the skin and removing the rendered fat give the crisp crust. The rendered duck fat is a valuable ingredient.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Wash the duck and pat dry. Prick the skin several times with a sharp knife under the fat layer (without piercing the meat) so that the fat can run out. Cut off the wing tips.
- Season inside and out with salt, marjoram and pepper. Put the garlic and the apple into the cavity.
- Heat the oven to 170 °C (155 °C fan). Place the duck breast side down on a rack in a roasting tin and pour 2 dl water underneath.
- Roast for 1 hour, removing and saving the rendered fat from time to time. Turn it breast side up and roast for another hour, basting from time to time with the pan juices.
- For the last 20 minutes, raise the temperature to 200 °C (180 °C fan) and brush with the honey so the skin turns crisp and golden. The core temperature in the thigh should be 80-85 °C.
- Rest for 15 minutes, then carve and serve. Strain the rendered duck fat and keep it in a jar (excellent for frying and roast potatoes).
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Prick the skin so the fat can run out.
- Collect the rendered fat and keep it.
- Raise the temperature at the end for crisp skin.
- Long, slow roasting = tender meat.
Frequently asked questions
How long does it keep?
3 days in the fridge, the fat 2 months.
What to serve with it?
Braised red cabbage, potatoes, dumplings.
Similar recipes
- Roast duck with apples · Polish
- Martinsente (St Martin’s Day roast duck with apples and chestnuts) · German
- Duck with apples (utka s yablokami) · Russian
- Roast duck · Hungarian
- Duck confit (confit de canard) · French
- Seared duck breast with Pinot Noir sauce · French
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings