Duck in the manner of venison
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Recipe from Hungary for roast duck.
1. Place the cleaned duck in a baking dish
2. Add lemon juice (vinegar), sliced root Vegetable Recipes and onion, whole pepper, bay leaf and roast under a lid
3. About halfway through the roasting time (after an hour), pierce the duck in the fatty areas (especially on the breast and under the wings) so that the fat drains out better, collecting the fat from the juices as it roasts
4. When the juices have run clear, roast the duck on both sides so that the skin is crispy (roast it without a lid), remove it and press the Vegetable Recipes
5. Finally, heat the sauce and pour over the duck portions when serving.
Side dish: Gnocchi and cranberry compote (cranberry or currant).