How to make
The duck is washed and strained from the water. All of the other products are mixed in a bowl and the mixture is rubbed well on the inside and outside of the duck.
Inside the duck is placed the whole head of garlic, peeled only from the outermost layers. Transfer it into a roasting bag, tie the bag and store the duck in the cold for at least 6 hours.
Then the duck in the bag is transferred into a baking pan, at the bottom of which, about a finger of water is poured. The duck should be upside down.
It is pierced on the upper side in 2-3 places with a toothpick.
Transfer the baking pan into a preheated oven at 360°F (180°C) with a fan (or 390°F (200°C) without a fan).
After about 30-40 minutes, reduce the temperature to 320°F (160°C) (or 360°F (180°C) without a fan) and if the water in the baking pan has evaporated, add more.
Roast for a total of about 2 and a half hours and the last 30 minutes, it is desirable to turn the bag with the duck, in order to roast on the other side.
Once ready, the roasted duck is left to rest for at least 30 minutes in the already switched off oven.
The roasted duck in a bag is served in portions and garnished with a seasonal salad.
Enjoy your meal!
