Roast Duck Recipe
Roast Duck Recipe
The succulent duck, seasoned with a generous amount of salt, promises a perfect balance of crispy skin and moist inner meat. Follow the step – by – step preparation guide to ensure a culinary masterpiece.
Ingredients
- One whole duck
- Salt
Preparation
1. Remove the duck from ant packaging making sure there are no giblets inside the duck cavirt
2. Rub a generous amount of salt into the skin of the duck
3. Put on a tray and cook in the oven
Cooking steps in invoq oven
- Preheat - 175°c for 1 minute
- Note – Insert duck, remember probe
- CombiSpeed - 140°c – core temperature 75°c – 40% fan speed – 20% humidity
- Convection - 255°c – core temperature 86°c – 100% fan speed – open exhaust
Recommendation of tray
Note – The skin of the duck will be brown and crispy while the inner meat will be moist. Depending on the size or breed of the duck, you may wish to cook the bird for a slightly linger time in the final step to ensure a crispy skin.