Duck baked with lemons and pumpkin on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/duck-baked-with-lemons-and-pumpkin/Notes on ingredients:

      Duck. The recipe is designed for a fairly large duck weighing about 2.2-2.5 kg. With proper cutting and portioning, this is enough for 6 servings.

      A smaller carcass will take slightly less time to bake, a larger one – longer. To be 100% sure of readiness, use a meat thermometer. Insert it into the meatiest part of the carcass – preferably in the thigh – and check the temperature. When it reaches 68-70 °C, the duck can be taken out and left to rest, during which time the temperature will rise to 73-75 °C.

      Pumpkin. For baking as a side dish, various large-fruited pumpkin varieties are best suited – they are usually quite starchy, and therefore hold their shape well when cooked.

      The weight of the pumpkin is indicated in its peeled form.

      Citrus. Lemons add a light fresh citrus aroma. Alternatively, you can use oranges instead.

      Glaze. Teriyaki sauce is perfect for creating a crust on the baked duck. If you don't have teriyaki sauce, you can make your own using my recipe. Or cook a glaze based on honey and soy sauce, as in this recipe.

      Let's move on to cooking.

      Remove any remaining down from the duck, if present, singe if necessary (I do this with a kitchen torch). Salt and pepper the carcass inside and out. Inside the duck, place the quartered lemons.

      Tightly tie the duck with string. This is necessary to keep the bird's shape and lose as little juice as possible. Place it in a greased dish breast side down.

      Send it to a preheated oven at 250 degrees for 15 minutes. Then remove and turn it breast side up.

      Reduce the oven temperature to 170 degrees and continue baking until done, for about another 70-80 minutes. Collect the fat that melts from the duck and do not throw it away – we will use it to make duck confit later 😉 Periodically baste the duck with the fat.

      Cut the pumpkin into large cubes, place it in a bowl, add salt, thyme, olive oil, and mix.

      After 40 minutes of reducing the temperature, place the pumpkin in the dish with the duck. Return it to the oven.

      About 15 minutes before it’s done, increase the heat back to 220 degrees and start basting the duck with teriyaki sauce at intervals of 4-5 minutes.

      Check the duck for readiness. To do this, pierce the carcass at the joint between the thigh and the body and look at the juice that flows out – it should be clear.

      Remove the finished duck from the dish, cover with foil, and let it rest for 10-15 minutes.

      Serve.

      Bon Appétit!

      

       This recipe for duck baked with lemons and pumpkin has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

      Want to say thank you? It's easy!

Other articles