see recipe 
Marinated Duck with Whiskey and Vegetables
Main dishes
130 minutes
for 5 portions
Medium
Ingredients:
- 1 whole Peking duck "Penelope"
- 60 g oil
- 2 tbsp olive oil
- 2 heads of onion, quartered
- 2 carrots, coarsely chopped
- 2 stalks of celery, cut into slices
- 3 red potatoes, cut into thick slices
- 70 ml of whiskey
- salt and black pepper to taste
For the marinade: - 100 ml olive oil
- 3 tbsp whisky
- 3 tbsp soy sauce
- 3 cloves mashed garlic
- salt and black pepper to taste
Prepraration:
- Remove the duck from the refrigerator for about an hour. Take out the giblets pouch from the inside of the cavity, remove the spine and cut the duck in two across the chest lengthwise.
- Mix all the ingredients for the marinade and pour into a wide non-metallic container. Put the duck and rub well with the mixture. Cover with foil or a lid and put in the refrigerator for 2 to 6 hours.
- Heat the olive oil and butter in a wide pot suitable for the oven. Put the vegetables, salt and cook for 10 minutes, stirring from time to time.
- Take out the vegetables in a bowl and put the duck halves skin side down in the same dish. Cook for 8-10 minutes until the skin is golden, flip and cook for another 5 minutes.
- Add the vegetables around the meat, sprinkle with whiskey and bake for 1.5-2 hours in an oven heated to 200°C.
- Serve with vegetables and roast sauce.
