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ROASTED DUCK FROM MY GREAT-GRANDMOTHER FROM PREŠPORK
- "Adelka ešte nevečerala"
- Jul 18
- 5 min read
RECIPE - ROAST DUCK FROM MY GREAT-GRANDMOTHER FROM PREŠPORK
🦆 Roast duck from my great-grandmother from Prešpork
RECIPE - ROAST DUCK FROM MY GREAT-GRANDMOTHER FROM PREŠPORK
In our family, roast duck was only prepared a few times a year. It was always a special and festive meal that brought generations together at the same table.
This recipe has been passed down from mother to daughter for decades. My great-grandmother made it this way, my grandmother did too, my mother did too, and I don't make it any other way. Although I've tried other recipes, this one is the best.
I don't know if this is a recipe from Prešpork? Or if good recipes were brought from the surrounding regions and became popular. But I believe that if you try this recipe, you will never prepare duck any other way and this recipe will become a part of your kitchen, just like it is with us.
The secret to this roasted duck is a simple but effective trick : before roasting, the duck is marinated in milk, salt, and cumin for 24 hours.
This step will not only remove the natural odors of the meat, but also tenderize it and ensure that the duck is juicy and has a crispy skin when cooked. A similar procedure is also used when preparing some types of fish or other types of meat where it is necessary to remove unwanted odors.
This recipe is proof that simple steps and traditional methods can yield excellent results. If you're looking for a way to prepare delicious, crispy and juicy roast duck, this family recipe from my great-grandmother from Prešpork is the right choice.
HOW TO CHOOSE A GOOD DUCK?
MEMORIES FROM MILES VS CHAIN SHOPPING.
At Miletička , where I used to go as a child with my grandmother, there was always plenty to choose from .
Local farmers, often of Hungarian nationality, brought beautiful, well-fatted ducks in the winter – from smaller pieces to majestic ones.
Along with them, they also sold duck or goose roast - that winter delicacy that people only indulged in a few times a year.
Foie gras? The French could have kept that. At Miletička we had roasts that could have earned us not one, but two Michelin stars.
One day I'll definitely write you a recipe for the best duck and goose roast, but today it's about roasted duck.
At a time when refrigerators were not yet commonly available, poultry was only sold in winter.
It was therefore important to smell it - you could tell by the smell whether it was fresh. And the ones from the market were always delicious: honestly butchered, village ducks with beautiful and tasty meat.
Today , most ducks are found in large chains and come from large-scale farming , but even among them there are pleasant surprises. Smaller ducks under 2 kg are often available, which are young, cook quickly and have tender meat. Although they do not reach the taste quality of village ducks, they will not disappoint - especially if you prepare them in the traditional way.
However, if you come across an honest domestic breeder, don't hesitate. Feel free to stock up on such a duck - it will last in your freezer and when the time comes, it will turn into a feast on your plate.
INGREDIENTS
1 duck (ideally 2 – 2.5 kg, young and well grown)
5 tablespoons of salt (approx. 50 g)
1 tablespoon crushed cumin
1 – 2 liters of whole milk (depending on the size of the duck)
a deeper, oblong baking dish
PROCEDURE
The most important thing when preparing this crispy, tender, and tender duck is to think about it a day in advance!
1. Preparation the day before:
Place the duck in the roasting pan in which we will bake it. Season it well with salt on all sides – including the inside. Massage the salt into every crevice – including under the wings, into the folds, just about everywhere.
Then sprinkle the duck with crushed cumin on both sides (not inside) and gently rub the cumin into the skin.
2. Milk Bath:
Pour the prepared duck with milk – ideally so that it is completely submerged. If it is not, place it breast-side down first, then turn it over. Cover with a lid, foil or aluminum foil and place in the refrigerator for 12 to 24 hours.
Tip: This recipe is set for a medium-salty version. If you like your roast duck more salty, you can add a little salt to the milk – but in moderation! The duck will really “drink” the salt from the milk.
3. The next day:
Pour off the milk, remove the duck, and wash and dry the roasting pan thoroughly. Wash the duck under running water to remove any remaining cumin and salt. Then pat dry thoroughly with paper towels.
4. Baking – first phase:
Place the duck back in the roasting pan, this time breast side up. Cover with a lid or foil (ideally with a small space for heat circulation) and place in a preheated oven at 200°C. Bake for 2 hours – no opening, no basting, no prying eyes.
In the video you can see how I did it. Since I don't have a special roasting pan for duck, I use aluminum foil to create a thermal "tunnel". I hermetically wrap the foil around the edges of the roasting pan and lift the center of the foil up.
5. Baking – second phase:
After 2 hours, remove the duck, uncover, prick with a fork and pour the baking mixture over it. Increase the oven temperature to 220°C and bake for another 40-50 minutes until crispy.
During this time, we can take the duck out 1–2 times and baste it with the fatty juices so that the skin bakes beautifully until golden brown.
6. And done:
After baking, let the duck rest for a while and then serve.
You will reap well-deserved admiration for such a crispy and delicious duck. You will see.
Served with lokša and prešporska stewed red cabbage .
I wish you a successful baking, at the end of which you will be greeted by the irresistible aroma and taste of roasted duck.
.PHOTO PROCEDURE
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