Este prato de pato assado com ervas é a escolha ideal para uma refeição especial de fim de semana ou um jantar festivo. A combinação da carne suculenta do pato com o aroma do tomilho e da manjerona, equilibrada pela doçura das maçãs e a acidez do ruibarbo, cria uma sinfonia de sabores inesquecível. É uma receita surpreendentemente simples que resulta num prato impressionante e delicioso.

Ingredientes

  • 1 pato, lavado e seco
  • 1 colher de chá de sal
  • 1 colher de sopa de tomilho
  • 1 colher de sopa de manjerona
  • 1 limão, suco apenas
  • 4 maçãs, cortadas em metades, núcleos cortados
  • 2 talos de ruibarbo, cortados em secções de 3 cm
  • 1 cenoura descascada e fatiada
  • 1 cebola cortada em quartos
  • pimenta moída na hora

Preparação

  1. Polvilhe pato com suco de limão, sal, pimenta, tomilho e manjerona. Marinar na geladeira por cerca de 2-3 horas.
  2. Arrume o pato em um prato à prova de calor, recheie com maçãs e ruibarbo, ponha fatias de cenoura, cebola e maçãs restantes e ruibarbo ao redor de um pato.
  3. Asse no forno pré-aquecido, 170-190 graus C, cerca de 1,5 a 2 horas (dependendo do tamanho do pato).

Ready for a spectacular centrepiece? Here’s the English version below.

Herb-Roasted Duck

Roast duck is a magnificent dish for a special meal, and this recipe, pairing rich meat with fragrant herbs and tart fruit, is a guaranteed showstopper. The herbs infuse the duck with a classic, aromatic flavour, while the apples and rhubarb stuffed inside cook down to create a sweet and tangy counterpoint to the richness of the meat. It’s a wonderful and impressive alternative to a standard Sunday roast.

The key to a succulent roast duck is allowing it time to marinate, letting the herbs and lemon juice permeate the meat. As it roasts, the duck skin will become irresistibly crispy and golden. For a complete meal, you can serve this with simple roasted potatoes, which can be cooked in the same tin to soak up the delicious duck fat, and some steamed green beans.

Ingredients

  • 1 whole duck, rinsed and patted dry
  • 1 teaspoon of salt
  • 1 tablespoon of thyme
  • 1 tablespoon of marjoram
  • 1 lemon, juice only
  • 4 apples, halved and cored
  • 2 stalks of rhubarb, cut into 3cm (1-inch) pieces
  • 1 carrot, peeled and sliced
  • 1 onion, quartered
  • Freshly ground black pepper

Method

  1. In a small bowl, mix the salt, pepper, thyme, and marjoram. Rub the duck all over with the lemon juice, followed by the herb mixture. Cover and allow it to marinate in the refrigerator for 2-3 hours.
  2. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Place the duck in a large roasting tin. Stuff the cavity with about half of the apple and rhubarb pieces. Arrange the sliced carrot, quartered onion, and the remaining apples and rhubarb around the duck in the tin.
  3. Roast for 1.5 to 2 hours, depending on the size of your duck. To check if it’s cooked, pierce the thickest part of the thigh; the juices should run clear. Allow the duck to rest in a warm place for 10-15 minutes before carving and serving.