Baked duck with oranges in the oven

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Wash the duck thoroughly inside and out, dry well with paper towels. Use tweezers to remove small remnants of feathers, if any. Cut off the sebaceous glands on the tail. If the duck is homemade, it must be done so that the finished dish does not have an unpleasant smell. I also cut off the halves of the wings.

3. Step 3:

   

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

4. Step 4:

   

   Squeeze the juice from a whole orange and lemon.

5. Step 5:

   

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

6. Step 6:

   

   Rub 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 refrigerator. The longer the pickling lasts, the tastier the baked duck will turn out. During pickling, turn the duck over, watering and rubbing with marinade so that the bird is soaked with marinade from all sides.

7. Step 7:

   

   Cut two oranges into quarters.

8. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    Close the mold with the duck on top with foil.

12. Step 11:

    

    Bake the duck in a preheated 180C oven for 1h 30-1h 45 minutes. Since everyone has different ovens, the cooking time and temperature may vary. Focus on the features of your oven. Remove the duck from the oven and carefully, so as not to get burned, remove the foil.

13. Step 12:

    

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

14. Step 13:

    

    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 with pieces of foil. Return the duck to the oven and continue cooking for about half an hour, periodically watering the duck with juice.

15. Step 14:

    

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

16. Step 15:

    

    Bake the duck until golden brown. Check the 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.

17. Step 16:

    

    Bon appetit!