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Duck in beer

Despite the seemingly large amount of time, the duck is cooked simply and effortlessly. For those who are afraid that the finished dish will have a beer smell, I can reassure you – there is absolutely none. Duck has its own duck odor. Duck cooked according to this recipe is soft, moderately fatty and appetizing.

duck in beer

Composition:

  • duck carcass (2-2,5 kg) – 1 piece
    • .
  • light beer – 1 liter

Cooking duck in beer:

Wash the gutted duck carcass well, if necessary, remove any remaining feathers or burn them on the fire. If the duck will not be roasted whole, cut into portioned pieces.
Rub the carcass (or duck pieces) with salt and pepper, including the inside. Put it in a goose cooker or other dish in which it will fit in one piece and pour beer so that the whole carcass is immersed in it. This is important, because the part that is not immersed may turn out to be dry after cooking. If necessary, place a press on top of the duck to immerse it better. Leave the duck to marinate at room temperature or in the refrigerator for 15-18 hours.
Once the duck has marinated, put it on the fire and cook it in the beer for about 2 hours on low heat. After that, place the duck on a baking tray, put it in the oven and bake it at 200 degrees for about 1 hour. During cooking periodically sprinkle the duck with marinade.
Serve with any garnish, but it goes very well with stewed sauerkraut.
Bon appetit!

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