VIDEO: Warming up a roast duck - this way it stays nice and juicy
Roast duck can still be juicy after reheating
It happens often enough that the roast meat from the previous day was too big. You can still warm it up the next day. A roast duck, for example, is easy to warm up so that it stays tasty and juicy. These cooking instructions will tell you how you can warm up a roast duck so that it stays nice and juicy.
- The remnants of a duck that you cooked whole the day before are first disassembled into its individual parts with a sharp knife. So separate any remaining legs and wings from the duck and cleanly cut the duck breast from the bone. If your roast duck consists of separately prepared duck breast or duck legs, then the first step is not necessary.
- Place the individual pieces of duck on a steamer in your Roman pot.
- Dilute the sauce from the day before with a little water and pour this into the Roman pot as well.
- Close the Römertopf and put it in the oven preheated to 160 ° C for about 25 minutes. Your warmed-up roast duck will be soft and juicy again.
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You can cook roast duck that has been warmed up until it is very crispy
- If you take the roast duck out of the Römertopf after warming up, it is soft and juicy, but the skin is soft and wobbly. Therefore, place the roast duck on the grillage of your oven.
- Set up your baking oven grilling and preheat the oven to 230 ° C.
- First, slide an oven tray with water into the bottom rail of your oven. Then slide the grill rack with the roast duck into the middle rail.
- Let the roast duck grill for about 10 minutes. Then coat the duck with a little vegetable oil and grill the roast duck for another 5 minutes at 230 ° C.
The roast duck is done. the duck is so juicy and crispy despite being warmed up.
