Recipe for duck in the oven, which II explain below - the holiday of spring dish. Gentle poultry meat is combined with vegetables, lemon, herbs and spices. Radishes and carrots a great alternative to the usual baked potatoes or mushrooms.
It is best for this recipe fits smallyoung duck or turkey weighing up to 1.5 kg. You can take and chicken, but then you need to reduce the cooking time to 20-30 minutes, so as not to overcook the meat. By the way, the bird does not get dry from time to time it can be watered own fat.
To prepare this dish you will needspecial deep pan with a lattice top. When roasting in a dish, the meat is roasted evenly from all sides, and the fat from the duck dripping vegetables. If you do not have a suitable pan, you can simply cut the lemon in half, put them on the bottom of the pan and place the duck on top. You can also use for this purpose an onion or other vegetables. The main task - to lift the duck that she baked, as it were suspended.
Ingredients for "Roast duck with radish and carrots":
- 1 small duck (chicken, turkey);
- 200 g radish;
- 4 medium carrots;
- 2 cloves of garlic;
- 2 tbsp. tablespoons vegetable oil;
- 50 g butter;
- salt and pepper - to taste;
- bunch fresh dill;
- 1 lemon.
Recipe for "Roast duck with radish and carrots":
Preheat oven to 200 gr.S. Radishes and carrots, wash, cut in half or leave whole. Garlic pass through the press. Melt the butter. Mix in a bowl of radishes, carrots, butter, garlic, salt and pepper. Transfer the vegetables to the bottom of a deep baking tray for baking, and place the rack on top of duck.
Duck wash, dry with papertowels. In a bowl, mix the oil, salt, pepper, a tablespoon of lemon juice and lemon zest. The resulting mixture was stir well and rub it a bird carcass inside and out.
The remaining lemon cut into slices and placethey duck into the cavity. Culinary tie legs together with twine. Put the duck on top of the grill pan with vegetables. Prepare a dish in the oven for a period of 1 hour and 40 minutes to 2 hours depending on the size of the carcass. Periodically watering duck fat released during roasting.
Cooked duck, sprinkle with fresh chopped herbs, cut into portions pieces and serve with vegetables.