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Grilled duck

If you have never cooked duck, I advise you to start with this recipe. The duck meat is juicy and soft thanks to the marinade, and the crust is very crisp and tasty. Simple and easy recipe from the book series "Good Kitchen". You can cook the duck either on a separate grill or under the grill that is in the oven.

grilled duck

Composition:

  • duck - 2,5-3 kg
  • salt, preferably coarse salt

marinade:

  • vegetable oil - 150-200 ml
  • red wine vinegar - 100 ml
  • salt - 1 tsp.
  • large onion - 1 piece
  • large garlic cloves - 3 pcs.
  • large bay leaves - 2 pcs.
  • freshly ground black pepper - to taste

Cooking:

Wash the duck, gut it and cut it into 4 pieces.
For the marinade, cut the onion into thin half-rings and mince the garlic.
Prepare the marinade by mixing vegetable oil, vinegar, salt and a little pepper. Pour the marinade into a shallow dish large enough to hold the duck quarters arranged in a single layer. Add the onion, garlic and bay leaf to the marinade.
Place the duck pieces in the marinade, soaking them well in the marinade, and marinate at room temperature for at least 3 hours, turning every 30 minutes. You can put the meat to marinate in the refrigerator for 8-16 hours.

duck in marinade

When the meat is marinated, you should remove the duck pieces from the marinade and strain the marinade through a sieve and store.
Set the grill to the highest heat possible. Place the duck pieces skin-side down on the grill grate, sprinkle lightly with coarse salt, and grill 10 cm away from the heat source, about 35 minutes, adjusting the heat or lowering the grill grate so that the duck roasts more slowly without burning. Drizzle the marinade over the duck pieces every 10 minutes. Turn the duck pieces over, salt again and grill for another 10-15 minutes, basting twice or three times with the marinade. If you are cooking in the oven, you should put a tray under the rack with the duck, where the fat and juice will run off.
When the duck meat becomes soft and gets a golden-brown color, arrange the pieces on a warmed dish and serve immediately.
Bon appetit!

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