- 1 whole duck, approx. 3 kg
- 2 whole garlics
- 4 onions
- Fresh herbs at your desire – rosemary, thyme
- Wine – Rosé
- Cinnamon sticks
- 5 oranges
- Five-spice mix
Use cold casserole Z-2850B and do not add any oil. Put orange, onion, rosemary and duck. Fill the duck with spice herbs and orange. Add garlic. Turn the duck over and spread the spices. Break the cinnamon stick and pour a little wine and some freshly squeezed orange juice. Put the lid on.
Turn on the induction to medium temperature (160°C) for 10 minutes and then reduce to 90°C for 120 min.
Move the lid and coat the duck with honey. If you want, put it in the oven without a lid and set the temperature to 140°C for 15 minutes to get a crispy skin, but I am sure you will choose not to when you see how delicious and full of flavours it is prepared on low heat, cooked in its own juices.
It is now ready for serving. For side dish, use your imagination: pumpkin purée, red cabbage, steamed vegetables.
Chef Petra Gerić