Tender Duck with Ginger, Garlic & Thyme

This recipe makes the duck tasty, soft and juicy.
cook time: 3h
Ava Prescott
Tender Duck with Ginger, Garlic & Thyme

Nutrition Facts (per serving)

384
Calories
36g
Fat
1g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt 0.5 tsp
Ginger 50 g
Thyme, thyme 1 tsp
Duck 0.5 pc

Recipe instructions

Step 1

Step 1
Preparing the duck carcass. We remove all unnecessary fat layers, cut out the glands near the tail, the so-called “tail”, the outer parts of the wing, which usually burn in the oven and have no culinary value. Make sure that there are no feathers or hairs left on the skin of the duck, and no lungs, heart or other giblets in the abdominal cavity, remove everything and thoroughly rinse the entire carcass under running water, then dry with paper towels both inside and out.

Step 2

Step 2
I cut out the spine; we don’t need it for the recipe. It makes an excellent, tasty broth for soup.

Step 3

Step 3
Cover half the duck carcass with a plastic bag or cling film to avoid excess dirt in the kitchen. We beat the duck carcass with a hammer on the breast, on the ham. This way we level out the weft, making it flatter. Rub with salt. At this stage, you can already turn on the oven to heat up to 140-150 degrees.

Step 4

Step 4
Cut the ginger into slices. Peel the garlic and press it with a knife. We leave it in this state. Cover a baking sheet with 2 layers of foil. Add fresh thyme, ginger and garlic.

Step 5

Step 5
Place the duck on a fragrant pillow. Cover with foil so that it simmers and does not evaporate excess moisture.

Step 6

Step 6
For even heating, add a layer of foil. Place in a preheated oven at 140-150 degrees for 2-2.5 hours. The duck will languish and warm up evenly. We take the duck out of the oven. Change the oven temperature to 200 degrees. Remove the top layer of foil and send it back. As soon as the duck is browned and has an appetizing crust, take it out of the oven.

Step 7

Step 7
Bon appetit

Additional rubrics

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