Duck in honey mustard sauce
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Very soon we will have a series of holidays, on this occasion I propose to bake a whole duck in honey-mustard sauce for the holiday table.
Autumn is in full swing, and as usual, at this time of year we are preparing for the winter holidays, thinking about what dishes we will prepare for the holiday table. Sometimes, with a wealth of choice, it is very difficult to choose something, and often we are guided by the fact that we choose some new dishes that we have never cooked before.
For example, even if you have cooked the duck in different ways and even baked it whole, filling the belly with apples or prunes, there is another way to prepare this popular bird - you can bake the duck in honey mustard sauce.
Honey, as you know, always has a positive effect on the taste of duck meat, and mustard will add piquancy; together, these ingredients will saturate the meat very well, especially if you let the duck lie in this sauce for at least a night before baking, or even better, a day. I always cover the duck with sauce beforehand and leave it in the refrigerator until ready to bake. This recipe is quite simple. If you haven’t tried this method of cooking duck yet, I advise you, it turns out very tasty.
So, let's prepare everything you need for this dish.
Ингредиенты
Whole duck - 2 kg
Honey - 2 tbsp.
Mustard - 2 tbsp.
Water - 150 ml
Salt - 2 tsp.
Ground pepper - to taste
Рецепт
1. You can use either store-bought or home-made duck for roasting. The main thing is that it is young, then its meat after cooking will be tender and tasty. I have a young domestic duck. Wash the duck and dry it well with paper napkins or towels.
2. Then the duck must be salted and peppered outside and inside. I also use a knife to carefully pry the skin from the side of the neck and belly and try to salt the duck underneath so that the meat is not bland after cooking. For this purpose, someone makes punctures in the breast of the duck with a knife, but then during baking these punctures increase even more and the duck loses its beautiful, whole appearance, and this is not very good for the holiday table.
3. Now combine honey with mustard for the sauce.
4. Then completely cover the duck with the resulting sauce, outside and inside. It is more convenient to do this immediately in the form in which we will bake the duck. In this form, I put the duck in the refrigerator and give it time to brew, the longer it sits, the tastier it turns out in the end, this has already been tested.
5. Before directly baking, take the mold with the duck out of the refrigerator, let it stand for a while at room temperature so that the mold warms up and does not burst in the oven. Then pour water into the mold and put everything in the oven, bake the duck in honey-mustard sauce at 180 degrees. Typically, 1 kg of meat requires 1 hour of baking.
6. While baking, take out the duck and pour the resulting sauce over it for a beautiful crust. If the top of the duck browns too quickly in your oven, cover the top with foil so that by the end of baking it looks nice and not burnt.
7. One of the signs that a duck is ready is that the meat on the leg begins to pull away from the bone, but you still need to make sure that the duck is really ready and the meat in any place has become tender and not tough; to do this, you can pierce the duck with a knife. If the knife goes in easily, then we can safely remove the duck from the oven.
8. Transfer the duck from the mold to a plate or dish for serving.
9. You can decorate our duck cooked in honey mustard sauce to your taste - with herbs, vegetables or even baked fruits, it all depends on your imagination and your tastes. Bon appetit and happy holidays!