Crispy roast duck

Roasted duck is the centerpiece of a family dinner. Due to its complex taste, wild poultry is much tastier and more aromatic than home poultry. Hot and sour sauces are great additions to duck.

Ingredients

• 1 duck carcass;
• 2 teaspoons of a mixture of dried herbs - thyme, rosemary, lavender; salt.

Directions

1. One hour before cooking, pour one kettle of boiling water over the duck carcass. Then blot the bird with paper towels and pat dry.
2. Make even punctures in the skin of the duck, rub the inner cavity with a mixture of dried herbs, salt outside and inside.
3. Preheat oven to 200 ° C. Roast the duck on a baking sheet for 20 minutes, plus 20 minutes for every 0.5 kg of carcass. For example, a duck weighing 1.5 kilograms should be roasted for 1 hour and 20 minutes, and a duck weighing 1 kilogram - exactly one hour.
4. When the cooking time is over, remove the duck from the oven, cover with foil, and rest for at least 20 minutes before serving.
5. For poultry, you can choose a salad of red cabbage and orange or wild boiled rice. Use cranberries as decoration.