Muscovy duck with lemon-honey glaze and oven vegetables

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash the ducks thoroughly, season inside with salt and pepper. Wash the thyme. Rinse lemon with hot water, dab dry and cut into quarters.

2. 2

   Add lemon pieces with half of the thyme to the ducks. Tie the duck legs together with kitchen string.

3. 3

   Place the ducks on a rack in the oven with the breast facing upwards. Put the grill into the hot oven. Push the fat pan of the oven underneath. Pour about 100 ml of water into the fat pan. Cook the ducks for about 2 1⁄2 hours.

4. 4

   Occasionally prick the skin of the ducks' legs to allow fat to escape.

5. 5

   Meanwhile mix 1 tablespoon lemon juice, the remaining thyme, oil and 1 teaspoon salt. Peel the garlic. Clean and wash spring onions and cut into large pieces. Peel and wash the carrots and potatoes and cut them in half lengthwise.

6. 6

   Mix everything with lemon thyme oil. Warm the honey with 2 tablespoons of lemon juice.

7. 7

   After about 1 hour frying time, spread the vegetable mixture on the fat pan. Brush the ducks with lemon honey. After approx. 15 minutes, pour approx. 200 ml water into the fat pan.

8. 8

   After approx. 2 1⁄2 hours increase oven temperature (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Mix 1 tbsp. salt with 100 ml water and brush the ducks with it about every 10 minutes.

9. 9

   Continue cooking for 15-20 minutes until the skin is golden brown and crispy.