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Lacquered duck

Lacquered duck
Ingredients:

  • Duck 1,5 kg
  • Cane sugar 135 g
  • Sherry Vinegar 150 ml
  • Ground black pepper to taste
  • Coarse salt 20 g
  • Salt 1.5 tsp

Instructions:

  1. Preheat oven to 180 degrees. For 5 minutes, immerse the duck in a saucepan with low-boiling water, turning off the fire under it.
  2. Remove the duck from the water. Cut squares in to the skin with a thin knife.
  3. Salt the duck from the inside. Mix coarse salt with ½ teaspoon of pepper from a mill and rub the skin with this mixture. Put in the oven for 30 minutes.
  4. Prepare varnish: In a saucepan, bring to a boil the sugar, vinegar and salt and cook for 15 minutes at a low temperature until the liquid has the consistency of syrup. There should be about 170 ml of liquid.
  5. Preheat oven to 220 degrees. Brush 2 layers of varnish onto the duck and put it in the oven for 5 minutes. Repeat 4 times. Bring the oven temperature to 270 degrees and apply lacquer for the last time (2 coats). Put in the oven for a maximum of 5 minutes, watching the color.
  6. Remove the duck from the dish, discard the fat and the burnt pieces. Pour about 300 ml of hot water into the dish and scrape off the sticky juice with a spatula. In a saucepan, evaporate the water and juice to the desired concentration.



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