Roasted duck - simplest way of preparing

1. Preparation

duck 5.3 lb (2400 g) • salt 4 tbsp

We leave the frozen duck to defrost in the fridge. We wash it later, rub salt, pepper, and paprika inside and also into the skin of a duck and allow to rest in the fridge during night. We start to cook on the other day after rubing salt, 3 hours before serving. Fresh cooked duck tastes the best.

2. Roasting

salt 1 tbsp • water ¾ cup (200 ml)

We wash the salted duck before cooking. We place it into a deep roasting pan, salt it once again, baste it with water and then we can add some offals - heart, liver, stomach, neck. We cover up the roasting pan with a lid. We cook for about 60 minutes at medium temperature.

3. 

After a hour we turn the duck over and we cook it for 30 minutes longer.

4. 

After the time passes, we turn it over once again, cover with lid and cook for other 30 minutes.

5. 

semi skimmed milk 1,5% 3.25 tbsp (50 ml)

After two hours the duck is nearly cooked. Now we uncover the lid, spread the duck with milk and cook uncovered at higher temperature for about 15 minutes. We turn the duck over once again, spread a milk over the other side and cook for other 15 minutes.

6. 

We take the roasted duck out of the oven.

7. 

We put it on a board where we slice it with scissors.

8. Carving the roasted duck

At first we divide it into halves. Then we cut every half into several parts. We separate the wings from breast. We divide the legs and breasts in two parts.

9. 

We place it back into the roasting pan, where we have cooked it before. We cover it so that it wouldn´t dry out and keep it warm until serving. The duck can be kept warm for about 20 to 30 minutes covered with lid. If we want to prolong the time of serving, we can put the duck covered back into the oven, but we don´t turn it on. After 20 to 30 minutes of keeping the duck warm, the oven cools off, but the remaining warmth will keep the duck warm for about 30 minutes longer.