Baking duck is a whole art, which requires the right approach both in the choice of ingredients and in the selection of utensils. Duck is a meat with a rich flavour and juicy texture, but it needs to be cooked evenly and delicately. To get the perfect dish, it’s important to know a few key baking rules and use the right cookware.
Ideal cookware for roasting duck
Cast iron cookware is best for cooking duck, as it can retain heat for a long time and distribute it evenly. The Berlinger Haus Burgundy Edition oval cast iron pan with lid from the Kaufbei TV shop is an excellent choice. This elegant burgundy-red 5.56 litre vessel has all the features you need for roasting meat.
The cast iron pan has a high heat capacity and ensures even heat distribution over the entire surface, which is especially important when roasting large cuts of meat and poultry. The enamel coating on the inside of the pan acts as a non-stick coating, preventing the duck from sticking and sticking to the surface. Large handles provide a comfortable and safe grip, and the stylish appearance allows you to serve the duck directly in the dish on the table, keeping the dish warm for a long time.
Rules for roasting duck
- Preparing the duck. Before baking, the duck should be well washed, dried and rubbed with spices. Do not forget to leave it to marinate for a few hours for a deeper flavour.
- Temperature and time. The optimum temperature for baking duck is 180-200 °C. Bake for about 1.5-2 hours, depending on the weight of the bird. To prevent the duck from drying out, sprinkle it with cooking juices every hour.
- Preserving juiciness. It is important to bake duck with a lid to keep the meat juicy. The lid prevents moisture from evaporating, keeping the duck tender and flavourful.
Recipe for duck in a cast iron skillet
Ingredients:
- Duck — 2-2.5kg
- Oranges – 2 pcs.
- Honey – 2 tbsp.
- Soy sauce – 3 tbsp.
- Garlic – 3 cloves
- Salt, pepper, spices – to taste
Preparation:
- Rub the duck with salt, pepper and spices. Leave to marinate for 2 hours.
- Cut the oranges into circles and mince the garlic. Place a few orange slices and some garlic inside the duck.
- Mix the honey with the soya sauce and spread this mixture on the duck.
- Preheat the oven to 190°C. Place the duck in a Berlinger Haus cast-iron pan, cover with a lid and place in the oven.
- Bake the duck for 1.5-2 hours, occasionally sprinkling with the juices.
This dish will be perfect for a gala dinner or a festive table.
The Berlinger Haus Burgundy Edition cast-iron frying pan will become your indispensable assistant in the kitchen. In addition to duck, you can use it to cook stews and vegetables, roasts, casseroles and stews. Cast iron retains heat better than many other materials, so this cast iron skillet will give any dish a unique flavour and aroma.