North Croatian Roasted Duck
Experience the rich flavors of tradition with North Croatian Roasted Duck, a tantalizing centerpiece perfect for any festive occasion. This timeless recipe combines the lush, tender meat of a whole duck with a symphony of aromatic herbs like rosemary and thyme, stuffed alongside zesty lemon and garlic for an infusion of vibrant flavors. A blend of paprika, salt, and black pepper creates a perfectly crisp, golden-brown skin, while a splash of white wine in the roasting pan keeps the duck succulent and juicy throughout the cooking process. For a complete meal, roast chunky potatoes in the drippings for an irresistibly crispy and flavorful side. With its rustic charm and bold taste, this dish captures the essence of Northern Croatian cuisine and is sure to impress at your dining table.
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Recipe Information
Ingredients
- 1 approximately 2.5 kg whole duck
- 6 cloves garlic
- 2 tablespoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon paprika
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 whole lemon
- 3 tablespoons duck fat or olive oil
- 250 ml white wine
- 1.5 kg potatoes (optional, for roasting alongside)
Instructions
Preheat the oven to 180°C (355°F).
Clean the duck thoroughly by removing any residue or excess fat around the cavity. Pat the exterior and interior dry with paper towels.
Rub the inside of the duck cavity generously with 1 tablespoon of salt and 1 teaspoon of black pepper.
Slice the lemon in half and place it inside the duck cavity along with the garlic cloves, rosemary, and thyme sprigs. These aromatics will infuse the meat with flavor while roasting.
In a small bowl, mix the remaining salt, black pepper, and paprika. Rub this mixture evenly over the surface of the duck, ensuring the skin is well coated.
If using potatoes, peel and cut them into large chunks. Toss them in a roasting pan with 2 tablespoons of duck fat or olive oil and a pinch of salt and pepper.
Place the duck on a roasting rack or directly atop the potatoes (if using) in a large roasting pan. Drizzle the remaining 1 tablespoon of fat or oil over the duck.
Pour the white wine into the roasting pan to create steam and keep the meat moist during cooking.
Roast in the preheated oven for 2 hours, basting the duck every 30 minutes with the drippings from the pan to enhance the flavor and crisp up the skin.
After 2 hours, check if the duck is fully cooked by inserting a meat thermometer into the thick part of the thigh (the internal temperature should read 74°C or 165°F). If needed, continue roasting in 10-minute increments until done.
Once cooked, remove the duck from the oven, cover loosely with foil, and let it rest for 10-15 minutes to redistribute the juices.
Carve the duck and serve with the roasted potatoes and pan drippings or a side of your choice. Enjoy this North Croatian delicacy!
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 41.7 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.5 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
