Pato asado con glaseado de arándanos rojos
Esta deliciosa receta de pato asado con glaseado de arándanos rojos es una gran novedad para las reuniones familiares o la cena de Navidad. Con su piel crujiente y su carne tierna y jugosa, es un plato que combina la sencillez con sabores gourmet. Nuestra guía paso a paso garantiza una experiencia culinaria infalible, incluso para principiantes. También hemos incluido sustitutos de ingredientes muy útiles en la entrada del blog y ayudas visuales para que tu viaje culinario sea lo más fluido posible. Así que remangate y prepárate para impresionar a todos en la mesa con este suculento pato asado. ¡Feliz cocina!
Ingredientes
- 1.9 kg whole duck
- Sea salt
- Black Pepper
- Few sprigs of Fresh thyme
- Cranberry Sauce
Preparación
- 1
Preheat the oven to 180°C fan / 200°C / 400F/ gas mark 6. Bring the 1.9 kg whole duck to room temperature about one - two hours before cooking.
- 2
Remove the duck from the packaging and pat it dry. Dry duck skin is essential for a crispy skin. Remove giblets from cavity if included (we do not need them for this recipe).
- 3
Using a sharp knife, score the duck skin in a criss-cross pattern, on both sides being careful not to cut into the meat.
- 4
Also cut into the leg fold of skin. This will allow the fat to escape and help the skin to crisp up during cooking.
- 5
Add a Few sprigs of Fresh thyme in the duck cavity.
- 6
Season the duck generously with Sea salt and Black Pepper on both sides.
- 7
Place the duck, breast side down on the rack in a roasting tray.
- 8
Cook in the preheated oven at 180°C fan / 200°C / 400F/ gas mark 6. With breast facing down for the following time (depending on size of duck)1.6kg - 2kg - 40 minutes2.1kg - 2.5kg - 50 minutes2.6kg - 3kg - 60 minutes* Please note this is not the total cooking time, just the time before you flip the bird.
- 9
Flip the duck over so the breast side faces up. Then continue to roast the duck for the same time as before.1.6kg - 2kg - 40 minutes2.1kg - 2.5kg - 50 minutes2.6kg - 3kg - 60 minutes
- 10
Optional* 10 minutes before the end of cooking, pour and spread Cranberry Sauce all over the top of the duck with a silicone brush.Read the blog post for other glaze ideas.
- 11
Finish cooking for the final 10 minutes with cranberry sauce on. Place the cooked duck onto a plate and loosely cover it with foil. Let it rest for at least 20 minutes for the juices to redistribute.
- 12
Use the duck fat for cooking your roast potatoes!
- 13
Place the roasted duck in the centre of the platter with the carrots and potatoes.
- 14
Carve duck into 2 legs, 2 wings and 2 breast joints.
- 15
Now carve the breast into thinner slices.
- 16
Serve with the usual roast dinner side dishes.
Cocínala con la receta original
Esta receta es de flawlessfood.co.uk. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en flawlessfood.co.uk