Barbarie duck with red wine cherries
easy
180 mins
180 mins
Ingredients
- 2 Carrots (approx. 250 g)
- 1 big onion
- 2 stem(s) parsley, thyme
- 7-10 Tbsp and rosemary
- 2 Bay leaves
- 1 Kitchen-ready Teal
- 7-10 Tbsp (Barbarie duck; 1.7-1.9 kg)
- 7-10 Tbsp salt, black pepper
- 40-50 g Butter
- 400 ml Chicken broth
- 1 glass (720 ml) Sour cherries
- 2 TABLESPOONS Red wine
- 3 TABLESPOONS Cherry liqueur
- 1 TABLESPOON Cognac
- 7-10 Tbsp Sugar
- 7-10 Tbsp Herbs
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel and wash the carrots. Peel onion. Cut everything into slices. Wash the herbs and bind them together. Cut out the fat gland of the duck. Wash the duck. Fold wings under it, tie legs together. Season with salt and pepper.
- 2
Place the duck in a roasting pan with the breast side down. Add butter in flakes. Arrange carrots, onion and herb bouquet around it. Cover and bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 2-2 1/2 hours
- 3
After 30 minutes, pour on approx. 200 ml stock. After 1 hour roast the duck open. After 1 1/2 hours turn the duck and fry until crispy. Drain the cherries and collect the juice. Bring the cherries and wine to the boil in a saucepan. Take the duck out, keep warm
- 4
Remove herbs. Carefully skim the drippings from the roast. Add the liqueur, cognac, 5 tbsp. juice and 200 ml stock, allow to reduce slightly. Pass the stock and vegetables through a sieve. Mix in red wine cherries, season to taste. Serve with the duck. Serve with croquettes
Nutrition Facts
700 kcal
23 g
34 g
63 g
More Delicious Recipes
