Few people will be able to refuse fragrant duck baked in orange juice. In combination with sweet and sour fruit, it turns out surprisingly tasty and juicy. The bird will be softer if the sleeve is not cut. I like a crispy crust, so I bake the duck open for the last 15 minutes.
Ingredients
Step-by-step cooking recipe
Soak the washed duck for a day in cold water. If possible, change the water 2-3 times.
Rinse the bird again and dry thoroughly with paper towels.
Scald the orange with boiling water, cut in half and squeeze out the juice. Cut one half into slices and leave to serve.
Separately mix the crushed garlic, soy sauce, salt, ground black pepper and orange juice.
Generously brush the duck with this orange marinade and leave for 2 hours at room temperature.
Fold the duck into a baking sleeve and send it to the oven preheated to 180 degrees for 1.5 hours.
Cut the sleeve, reduce the heat to 160 degrees and bake for another 15 minutes.
Serve the finished dish, garnishing with orange slices and dill.
