I prepare my duck at home in several styles within several dishes. In general, the duck meat is chewy and fatty. We like duck meat when it is perfectly cooked and not chewy but also very juicy. Over time, I have developed a process to prepare roasted juicy but non-chewy duck with my own spices. Here I have shared that recipe with you all. I think duck roasting is an art and you need a little patience, For me, it's getting better day by day:). I used 48 hours for brining and 3 hours for cooking. The slow cooking made the meat soft and juicy. In the end, all the hard work will always pay off in every bite.
Prep time: 48 hours
Cooking time: 3 hours
1 whole duck
6 tablespoon salt
3 Bay leaves
2 cinnamon stick
20 whole black peppercorn
4 tablespoon sugar
1/3 cup orange juice
1 tablespoon paprika
2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
2 tablespoon room soft room-temperature butter
2 tablespoon honey
Step 1: Brine the Duck
Clean the Duck and make score diagonally on the breast's skin with a knife.
Make room in the refrigerator to keep a large pot that you will use to make the brine.
Place the pot in the oven, and add the bay leaves, cinnamon stick, cloves, cardamom, whole black peppercorn, or any other spices that you like.
Add water and bring it to a boil and add salt, sugar, and orange peels.
Mix it well to dissolve all the salt and sugar.
Please turn off the heat and let it cool a little bit (for faster cooling, I use extra ice). The recommended process is to bringdown the brian temperature to room temperature before put the duck inside.
Put the Duck inside the salted brian water.
Make sure the duck is completely under the solution.
Cover the pot with a lid and put it inside the refrigerator.