VIDEO: Cooking duck at low temperature

At high temperatures in the stove there is a risk that your meat dries out during cooking. It's even worse when you do roast meat forget once and he spoils you. Cooking at low temperatures will dry your duck definitely not off.

Cooking at low temperature - the preparation

• Regardless of whether you want to cook a duck in the oven at higher or lower temperatures, the preparation steps are the same. So whether you use a filling made only of onions and apples, a filling that also includes the liver and others Offal play a role or whether you prefer mandarins, raisins, and rare spices is up to you left.
• Wash your duck and pat it dry with paper towels. The wing tips and the neck are cut off (you can cook these separately or cook them at the same time). Prepare the filling, rub that poultry with salt and, if desired, a little pepper. Then put the filling in and close the opening. You can use roulade needles or simply wooden toothpicks.
• The oven is preheated to around 220 ° C, because the duck is seared until crispy for around ½ hour before it is cooked low. Only then is the temperature reduced to 80 ° C. To do this, take the duck out of the stove again and let it cool down with the door open.
  instagram viewer
• You can now place the roast breast down in a roasting pan (without a lid) or place it on a fat tray. It is not necessary to add liquid. Then all you need is patience.


Pre-cook the duck

When it comes to large poultry, most housewives are a little afraid that cooking will ...

Preparation in the stove - this will make your duck nice and juicy

• You need to allow plenty of time with the low temperature cooking method. For a duck, estimate about five hours. This can vary a bit depending on the weight.
• Carefully control the temperature in the stove. If it cools down further for a short time, the cooking time is extended immediately. If it gets hotter, it shortens and the meat may dry out. A fluctuating temperature in the oven is disadvantageous for the cooking process. It is best to have an oven thermometer to check.
• Use the long cooking time for side dishes or other activities. The chances of your duck spoiling because you weren't careful is very small.
• Finally, heat your oven again to around 200 ° C so that you brown the duck's skin. Smear them with one honey-water-Mixed, the skin will be nice and crispy. The well-worn juice use as the base for the sauce.
• With practice, you will get a feel for the right time to cook a duck using the low temperature method. Then you can also bring the holiday roast to the table with pinpoint accuracy.