Baked Duck with Cognac and Citrus Marinade
I'm sharing a recipe for an amazing duck. Cognac makes the meat tender, while citrus notes add a sophisticated aroma. To ensure the marinade fully penetrates the meat, we use a roasting sleeve. You can cook it either in a baking pan or in the sleeve (after draining the liquid).
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 2 / 5
Ingredients
for 10 servings
- duck
- cognac 100 ml
- orange 2
- lemon 1
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 9
Squeeze 50 ml of juice from a lemon. Save the remaining parts of the fruit.
Step 2 of 9
Squeeze juice from oranges (150 ml will be needed). Keep the citrus peels.
Step 3 of 9
Combine cognac with lemon and orange juices in one container.
Step 4 of 9
Season the duck with salt and pepper. Let it sit for 5–10 minutes.
Step 5 of 9
Place the bird in a roasting sleeve.
Step 6 of 9
Pour the prepared marinade over the duck directly in the sleeve.
Step 7 of 9
Leave the meat to marinate at room temperature for 2–3 hours, turning it from time to time.
Step 8 of 9
Remove the duck from the sleeve, drain the liquid, and transfer the meat to a baking pan.
Step 9 of 9
Place the citrus peels inside. Put in an oven preheated to 180 degrees for 2–2.5 hours.
