ReceptnaptárRoast duck
Roast duck is a centrepiece of the Hungarian festive table, usually served with braised cabbage or red cabbage salad and potatoes. It roasts slowly for a long time, rendering the fat under the skin, so the meat turns tender and the skin crisps up at the end. It takes a while, but very little work, and the rendered fat remains a treasure in the kitchen.
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Ingredients
Method
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- Clean and wash the duck thoroughly.
- Salt it inside and out and leave for at least 30 minutes.
- Preheat the oven to 170 °C.
- Put it in a roasting tin, brush with lard and pour 200 ml of water underneath.
- If you like, put marjoram or parsley inside.
- Roast for about 1 hr 45 min, basting regularly with its own juices and straining off the rendered fat from time to time.
- If the liquid cooks away, add more water.
- Check with a meat thermometer at the thickest part of the thigh: the core temperature should reach 74 °C.
- For the last 15-20 minutes, roast at a higher temperature (200 °C) to crisp the skin.
- Rest for 10 minutes, carve and serve with the boiled, strained juices poured over - traditionally with red cabbage salad.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Before roasting, prick the skin in several places with a fork, but not the meat, so that the fat renders more easily and the skin turns crisper.
- Do not throw away the rendered fat: strained into a jar, it keeps for weeks in the fridge, and potatoes roasted in it are exceptional.
- Rest the duck for 10 minutes after roasting, so that the juices settle back into the meat and do not run out when you carve it.
Frequently asked questions
Should I stuff it with apples?
Yes, 2-3 quartered apples, a few sprigs of marjoram and an onion placed inside the duck give it a lovely flavour. A stuffed bird takes somewhat longer to cook through, so check it with a meat thermometer.
What is the best side dish?
Braised red cabbage and crushed potatoes with onion are the two most common choices. For a festive meal, baked apples and a tart preserve such as cranberry also suit it well.
Similar recipes
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- Seared duck breast with Pinot Noir sauce · French
- Roast duck with apples · Polish
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- Roast Duck · Hungarian
- Duck with apples (utka s yablokami) · Russian
More hungarian ideas
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- Hortobágy meat pancakes
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- 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
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