Roasted Duck with Traditional Croatian Flavors

Ingredients

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh rosemary, chopped 2 sprigs of fresh rosemary, chopped
• 2 sprigs of fresh thyme, chopped 2 sprigs of fresh thyme, chopped
• 1 tablespoon paprika 1 tablespoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 36g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper.
4. 4.
   Rub the duck all over with the olive oil, then generously coat it with the herb and spice mixture.
5. 5.
   Place the duck on a roasting rack in a roasting pan, breast side up.
6. 6.
   Roast the duck in the preheated oven for approximately 2 hours, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
7. 7.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
8. 8.
   Serve the roasted duck with your choice of side dishes, such as roasted potatoes or steamed vegetables.

Treat your ingredients with care...

• Duck — Make sure to rinse the duck thoroughly and pat it dry before applying the marinade. This will help the flavors penetrate the meat more effectively and ensure a crispy skin.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the marinade.
• Rosemary and thyme — Chop the herbs finely to release their aromatic oils and enhance the overall taste of the dish.
• Paprika — Use a good quality paprika for the best flavor. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Baste the duck with its own juices every 30 minutes to keep it moist and flavorful.
• For added flavor, you can stuff the cavity of the duck with citrus fruits, such as oranges or lemons, before roasting.
• Serve the roasted duck with a side of cranberry sauce or red currant jelly for a tangy contrast.
• Leftover roasted duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Carve the roasted duck into slices and arrange them on a platter. Garnish with fresh herbs, such as rosemary or thyme, for an elegant presentation. Serve with your choice of side dishes and enjoy!

Presentation advice

For an impressive presentation, place the whole roasted duck on a large serving platter and surround it with roasted potatoes and steamed vegetables. Drizzle the duck with its own juices and sprinkle some fresh herbs on top. This will create a visually appealing centerpiece for your table.