Frikova raca

Frik's duck

How true! And not only that, they also like PUBECA 🙂

Interesting - St. Martin's Day is a day to pay homage to the gifts of nature that we have harvested in the summer and the beginning of winter calm. But in practice, it is a real holiday of joyful gatherings with friends and family, bonding around a set table.

November 11th is the day when we roast a goose or duck and toast with young wine - in our area we call it - Pubec (boy). And because we are very committed to ethnological tradition at our Vizjak farm, we have prepared for you today An easy and crispy 'duck recipe' with a spicy twist .

This type of poultry loves to marinate, at least for a day, if not two. When you think of roast duck, many people first think of that characteristic gamey flavor, which many people don't like. To avoid this, it is recommended to "catch" the duck at least two days before roasting, marinate it in the marinade and leave it in the refrigerator, this way the most noble flavor develops.

PROMOTION -20% for all BBQ segment and creamy honey with chili is valid only until Sunday, November 14, 2021!

Recipe for Friko's Duck

Ingredients:

Attachment:

  • A carrot or two with sweet potatoes
  • Since it's St. Martin's Day, a glass of young red wine is served alongside.

PS
 Don't forget the duck! 😉

PROCEDURE

  • MARINADE

Pat the duck dry with a paper towel and prick it with the tip of a knife or a meat fork. Mix the grated ORGANIC orange peel with the BBQ Premium truffle sauce, spread it thickly on top and bottom, and wrap it tightly in aluminum foil. Refrigerate for at least a day or overnight, or even better, for two full days.

  • PROCEDURE and BAKING

Preheat the oven to 210 °C. Place the quartered onion, larger pieces of carrot, juniper berries, bay leaves, orange juice and garlic clove halves in a baking dish. Remove the duck from the cellophane, but leave it covered so that it does not dry out too much during baking. Place it on top of the vegetables and bake for 20 minutes at 210 °C. Do not tie the duck legs together, but spread them apart so that the duck cooks more evenly.

After 20 minutes, reduce the temperature to 140 °C and bake for another hour and a half. Remove the aluminum foil.
Every few minutes, gently baste it with the liquid it releases during baking.

à Optionally, if you really have the willpower and unstoppable passion to make Miss Gaga 6/6 on Frik's scale 😉 before the last key #mastermove moment, add the previously cooked sweet potatoes to the pan, pour them over well and mix with the juice that forms at the bottom of the pan, and cover them with caramelized onions.

10 minutes before the finish line, we invite it outside, coat it with creamy honey with chili, move the "zicleder" to the top rack, and turn it back to 210 °C to get a delicious, delicate, spicy honey glaze!

This is it. #mastermove!

The fat left over from baking can be saved and used next time for frying beans, potatoes, eggs, or whatever you like...

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