Crispy duck with almond crust
easy
180 mins
180 mins
Ingredients
- 1 duck ready for roasting (approx. 2.2 kg)
- 7-10 Tbsp salt, pepper, nutmeg
- 1 potty Thyme
- 2 carrots, 2 onions
- 3/4 l Chicken broth
- 800 g mealy cook. Potatoes
- 3 Egg yolk + 2 eggs
- 1 l oil for frying
- 4-5 Tbsp Flour
- 6-8 TABLESPOONS flaked almonds
- 1 TABLESPOON cornstarch, kitchen yarn
Directions
- 1
Wash the duck, pat dry. Rub with salt and pepper on the inside and pepper on the outside. Wash the thyme and put it into the duck. Tie the legs and wings together. Place the duck on the fat pan. Peel and quarter the carrots and onions and spread around them.
- 2
Roast in a hot oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 2 1/4-2 1/2 hours. After about 1/2 hour, gradually pour on the stock. Soak the duck more often
- 3
Wash the potatoes and cook for about 20 minutes. Quench, peel and press through a potato press while still hot. Season. Add 3 egg yolks and knead everything with the hand mixer
- 4
Spread the duck with strongly salted water about 10 minutes before the end of the roasting time. Fry at highest heat until crispy
- 5
Heat the oil in a high pot to 180 °C. Whisk 2 eggs. Cut off the potato dough with 2 tablespoons of cam. Turn one after the other in flour, egg and almonds. Fry in hot oil in portions for about 2 minutes. Drain, keep warm
- 6
Keep the duck warm. Sieve the stock, degrease and bring to the boil. Stir starch and 3 tbsp. cold water until smooth, thicken sauce and season to taste. Cut the duck open. Serve everything. Serve with creamed savoy cabbage with chanterelles
- 7
Drink: full-bodied red wine
Nutrition Facts
810 kcal
35 g
30 g
94 g
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