Usuba
Duck with Paprika and Ginger-Citrus Sauce
Whole duck in an aromatic paprika crust with a filling of spicy ginger-citrus sauce. The dish combines the piquancy of paprika, the freshness of citrus, and the warmth of ginger with brandy. Perfect for a festive table.
- Total
- 120 min
- Standard serving
- 608.6 g
Ingredients
Total 14
Instructions
- 1
Step 1
Clean the duck from internal organs and excess fat under the belly. Rub the carcass with salt.
Mix olive oil with paprika until smooth paste. Generously coat the entire duck carcass with it.
- 2
Step 2
Melt the butter in a deep skillet. Fry finely chopped red onion until translucent.
Add finely chopped garlic. Fry, stirring, until a pronounced garlic aroma appears.
Add sugar, grated ginger and brandy. Add slices of lemons, oranges and grapefruits, previously cleaned of bitter white pith.
Simmer over low heat for 10 minutes, stirring occasionally. At the end, add finely chopped cilantro and remove from heat.
- 3
Step 3
Fill the duck's belly with the sauce thickened. Set aside the remaining sauce.
Place the duck coated with paprika paste in a preheated 180°C oven for 1 hour 15 minutes.
Check for doneness by piercing the thigh with a needle. The juices should run clear with no traces of blood. If needed, allow the duck additional time to finish cooking.
- 4
Step 4
Serve the finished duck with ginger-citrus sauce.
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