Duck in a citrus-cognac marinade
I present to your attention a recipe for a very tasty duck.
Ingredients · Servings 10–12
- to the fire
- 100 ml of cognac
- 2 oranges
- 1 lemon
- salt
- pepper
Method
- Squeeze the lemon to get the juice (you'll need 50 ml). Don't throw away the pulp.
- Squeeze the oranges to extract juice (you'll need 150 ml). Don't throw away the pulp.
- Mix cognac, lemon and orange juice.
- Season the duck with salt and pepper. Leave for 5–10 minutes.
- Place the duck in a roasting bag.
- Pour the marinade into the sleeve.
- Marinate the duck for 2–3 hours at room temperature, turning it periodically.
- Remove the duck. Drain the marinade. Place the duck in a baking dish.
- Place the squeezed juices inside. Place in the oven. Bake at 180 degrees Celsius for 2–2.5 hours.
Thanks to the cognac, the duck turns out tender, and the citrus adds aroma.
Marinate the duck in a roasting bag to ensure the marinade penetrates thoroughly. Roast it in a roasting bag, but you can do so if you prefer (without the marinade; drain it).
The specified amount of ingredients makes 10–12 servings.
- duck (weight 2–2.5 kg)
Bon appetit!
