Jens Bach Sørensen

Culinary Support

“Stuff the cavity of the duck with some chopped apples and prunes for a Christmas style roast. "

Recipe by Jens Bach

Roast Duck

The succulent duck, seasoned with a generous amount of salt, promises a perfect balance of crispy skin and moist inner meat. Follow the step-by-step preparation guide to ensure a culinary masterpiece.

Ingredients

One whole duck Salt

Preparation

1 Remove the duck from any packaging making sure there are no giblets inside the duck cavity. 2 Rub a generous amount of salt into the skin of the duck. 3 Put on a tray and cook in the oven.

Cooking steps in Invoq oven

Preheat – 175°C for 1 minute

Note – insert duck, remember probe

CombiSpeed – 140°C – core temperature 75°C – 40% fan speed - 20% humidity

Convection – 225°C – core temperature 86°C – 100% fan speed - open exhaust

Recommendation of tray

Imperial® tray 60 mm

Note

The skin of the duck will be brown and crispy while the inner meat will be moist. Depending on the size or breed of the duck, you may wish to cook the bird for a slightly longer time in the final step to ensure a crispy skin.

Jens Bach Sørensen

Culinary Support

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