Crispy duck with baked apples and thyme

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   For the filling, peel and roughly dice the onions. Peel, wash and cut the carrot into large pieces. Wash 4 stalks of thyme, shake dry and pluck leaves from the stalks. Wash large apple, cut into quarters, cut out core and dice apple. Mix onions, apple, carrot, thyme, salt, pepper and 1 teaspoon sugar

2. 2

   Wash the duck thoroughly, dab dry. Rub the duck inside and out with salt and pepper. Add the filling to the duck. Stick the opening together with wooden skewers. Tie together with kitchen string

3. 3

   Clean, wash and cut the leek into large pieces. Wash 6 stems of thyme, shake dry and pluck the leaves from the stems. Mix leek, thyme, salt, pepper and oil. Place in a roaster, place the duck on top and roast in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. After approx. 1 1/4 hours of frying time, add 200 ml duck stock

4. 4

   Meanwhile, caramelise 75 g sugar in a small pan over low heat. Deglaze with vinegar and 200 ml duck stock, bring to the boil. Let it boil down at medium heat for about 10 minutes. (Results in about 100 ml liquid). Brush the duck with it after about 2 hours roasting time. Fry at the same temperature for another 1 1/4 hours and brush with the boiled stock several times until it is used up.

5. 5

   Dice marzipan. Crumble Amarettini. Wash 6 stems of thyme, shake dry and pluck leaves from the stems. Mix marzipan, thyme and egg white. Mix in the Amarettini. Wash 8 small apples, remove seeds with an apple corer. Spread the marzipan mixture in it and place it in the roasting pan about 30 minutes before the end of the frying time.

6. 6

   Remove the roaster from the oven. Garnish duck with thyme

Nutrition Facts

KCAL
950 kcal

CARBS
69 g

FATS
41 g

PROTEINS
84 g