Christmas Dish: Roasted Duck with Honey-Soy Glaze from the Airfryer
Description:
Fancy an impressive yet easy to prepare Christmas dinner? This airfryer roasted duck is the perfect choice! With minimal preparation and maximum taste results, this dish combines crispy skin, juicy meat and an irresistible honey-soy glaze. Ideal for festive occasions where you want to surprise your guests.
Ingredients:
- 1 whole duck (approx. 2 kg)
- Salt and pepper to taste
- 3 tbsp honey
- 2 tbsp soy sauce
Preparation method:
Step 1: Preparing the duck
- Drying the skin (optional): Leave the duck, uncovered, in the refrigerator overnight to dry out the skin for extra crispiness.
- Remove the duck from the refrigerator, remove any packaging and giblets from the abdominal cavity. Let the duck come to room temperature for 30 minutes.
- Use a sharp knife to score the breast in a crosswise pattern, piercing the skin without cutting into the meat. Lightly prick the rest of the skin with a fork to help render the fat. Season the duck generously with salt and pepper.
Step 2: Roasting in the Airfryer
- Place the duck breast side down in the airfryer basket. Make sure that any protruding wings are tucked in to prevent burning. Bake for 30 minutes at 150°C. Drain off any excess fat after this initial baking time.
- Carefully turn the duck so that the breast is facing up. Bake for another 30 minutes at 150°C. Drain off fat again if necessary.
Step 3: Glazing and finishing
- Combine the honey and soy sauce in a bowl. Brush the duck generously with the glaze. Increase the temperature to 200°C and bake for a further 10 minutes, so that the skin becomes crispy and has a glossy finish.
Step 4: Check the temperature
- Use a meat thermometer to check the internal temperature of the breast area (avoid the bone). The safe minimum temperature for duck is 75°C. If the duck is not cooked through, brush with the glaze again and bake for another 5-10 minutes.
Step 5: Let it rest and serve
- Remove the duck from the airfryer and place on a cutting board. Let it rest for at least 20-30 minutes, so that the juices are well distributed. This also helps to keep the skin crispy.
- Carve the duck: remove the legs and slice the breast. Serve on a platter with your favorite side dishes, such as roasted potatoes, Brussels sprouts or a fresh salad.
Cooking tips:
- Use the duck fat that is released to roast vegetables or potatoes. This gives a delicious flavour!
- For a luxurious presentation, garnish the duck with fresh herbs and a few orange slices.
Perfect for Christmas or any other festive dinner: simplicity and elegance in one dish!