Oven dishes & casseroles
Sven's Balkan duck with ajvar-honey glaze
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
With roasted vegetables, spicy potato wedges and ajvar yoghurt. This duck is the spicy alternative to the classic version with apple and red cabbage. It is roasted in the oven with paprika, barbecue pepper and an ajvar-honey glaze. Carrots, peppers, red onions and frozen potato wedges cook in the same roasting tin and take on the rich duck flavour. A cool ajvar yoghurt adds a fresh contrast.
Timing
- Preparation: about 25 minutes
- Cooking time: about 2 hours 20 minutes to 2 hours 40 minutes
- Resting time: 15 minutes
- Total time: about 3 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 1295 kcal
- Protein
- ≈ 80.7 g
- Carbohydrates
- ≈ 59.3 g
- Fat
- ≈ 78.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 small lemon or ½ large lemon, quartered · ≈ 40.0 g
- 1 red onion, roughly chopped · ≈ 100.0 g
- 3 garlic cloves · ≈ 9.0 g
- 3 peppers, red and yellow · ≈ 450.0 g
- 3–4 carrots · ≈ 280.0 g
- 2 red onions · ≈ 200.0 g
- 3 tbsp ajvar · ≈ 45.0 g
- 1 tbsp honey · ≈ 21.0 g
- 1 tbsp lemon juice · ≈ 15.0 g
- 1 tsp soy sauce to taste · ≈ 5.0 g
- 2 tbsp ajvar · ≈ 30.0 g
- 1 small garlic clove, finely grated · ≈ 3.0 g
- 1–2 tsp lemon juice · ≈ 7.5 g
- 1 oven-ready duck, about 2.2–2.6 kg · ≈ 1560 g · Estimated edible amount without bones or shells
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the duck:
- 1 oven-ready duck, about 2.2–2.6 kg
- 1 small lemon or ½ large lemon, quartered
- 1 red onion, roughly chopped
- 3 garlic cloves
- 2 tsp salt
- 1–2 tsp barbecue seasoning pepper
- 2 tsp sweet paprika
- 150–200 ml water
- For vegetables and wedges:
- 3 peppers, red and yellow
- 3–4 carrots
- 2 red onions
- 750 g frozen potato wedges, for example McCain
- a little salt
- a little pepper
- For the ajvar-honey glaze:
- 3 tbsp ajvar
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp sweet paprika
- 1 tsp soy sauce to taste
- For the ajvar yoghurt:
- 400 g Greek yoghurt
- 2 tbsp ajvar
- 1 small garlic clove, finely grated
- 1–2 tsp lemon juice
- salt
- pepper
Instructions
- Preheat the oven to 170 °C fan and place the rack on the lowest shelf. Pat the duck thoroughly dry inside and out and remove any giblets. Carefully prick very fatty skin areas without piercing the meat.
- Season the duck inside and out with salt, barbecue pepper and paprika. Loosely place lemon, red onion and garlic in the cavity. Do not pack the duck tightly.
- Place the duck breast-side down in a large open roasting tin. Pour in 150–200 ml water and roast uncovered for 60 minutes.
- Carefully remove the tin and turn the duck breast-side up. Spoon off most of the rendered fat and liquid, leaving about two to three tablespoons in the tin.
- Cut the carrots, peppers and red onions into bite-sized pieces and arrange them around the duck. Season lightly and roast at 170 °C fan for another 30–35 minutes.
- Gently turn the vegetables. Scatter the frozen wedges loosely around the duck straight from the bag. They must not sit under the duck or swim fully in liquid. Roast for another 35–40 minutes and turn once after about 20 minutes.
- Stir together ajvar, honey, lemon juice, paprika and soy sauce to taste. Brush the duck thinly with the glaze for the last 10–15 minutes. Raise the temperature to 200–210 °C fan and let the glaze caramelise while watching closely.
- Check the core temperature at the thickest part of the thigh without touching the bone. At 80–85 °C the thigh meat is cooked through and tender.
- Remove the duck from the oven and rest for 15 minutes uncovered or only loosely covered with foil. Meanwhile the wedges and vegetables can crisp a little more at 200–210 °C fan.
- For the dip, mix yoghurt, ajvar, garlic and lemon juice and season with salt and pepper. Joint the legs, slice the breast meat on the diagonal and serve with vegetables, wedges and ajvar yoghurt.
