Crispy duck with dumpling croquettes and port wine pear

Name: Crispy duck with dumpling croquettes and port wine pear
Cook time: 5 h
Total time: 5 h
Yield: 4
Ingredients: 1 duck ready to cook (approx. 2.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Apples; 6 Onions; 3 Carrots; 4 small pears (e.g. Alexander Lucas); 150 g Wild cranberries (glass); 250 ml red port wine; 4 Bread roll (approx. 200 g; from the previous day); 150 ml Milk; 3 TABLESPOONS Butter; 1/2 bunch Parsley; 2 Eggs (Gr. M); 7-10 Tbsp Nutmeg; 400 ml Duck stock (glass); 2 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Roasted for four hours in spicy gravy, the Christmas classic is sensationally crispy on the outside and uniquely tender on the inside

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 2.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Apples
6 Onions
3 Carrots
4 small pears (e.g. Alexander Lucas)
150 g Wild cranberries (glass)
250 ml red port wine
4 Bread roll (approx. 200 g; from the previous day)
150 ml Milk
3 TABLESPOONS Butter
1/2 bunch Parsley
2 Eggs (Gr. M)
7-10 Tbsp Nutmeg
400 ml Duck stock (glass)
2 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers
baking paper

Directions

1
For the duck, wash the duck, dab dry and rub with salt and pepper. Wash apples, quarter them and remove seeds. Peel and quarter 4 onions. Fill apples and 2 quartered onions into the duck. Close the opening.
2
Peel, wash and roughly chop the carrots. Wash the thyme. Wash and quarter the tomatoes. Put duck on a fat pan. Spread remaining onion slices, carrots, tomatoes and thyme around the duck. 1⁄4 l Pour on hot water. Roast in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 4 hours. Gradually pour on 1⁄4 l of water. Sprinkle the juices over the duck several times.
3
For the pears, wash and peel the pears, leaving the stalk standing. Bring cranberries and port wine to the boil in a small pot. Add the pears and simmer at low heat for about 20 minutes. Remove from heat. Let the pears simmer for about 30 minutes. Thereby
4
For the croquettes, finely dice rolls. Heat the milk, pour over the rolls and soak for approx. 30 minutes. Peel 2 onions and dice finely. Heat 1 tablespoon butter in a pot. Fry the onions until translucent. Let cool down a little. Wash and finely chop the parsley.
5
Add parsley, onions with butter and eggs to the rolls. Knead everything well. Season with salt, pepper and nutmeg. Form about 16 croquettes from the mixture and let them simmer in boiling salted water at low heat. Lift them out and let them drain.
6
Remove the duck from the fat pan. Set the fat pan and frying set aside. Switch the oven up (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Divide the duck into 8 pieces and place them on a baking tray lined with baking paper with the skin side facing upwards. Bake in a hot oven for about 15 minutes until crispy.
7
Pour the frying mixture through a fine sieve into a pot and degrease. Add the stock and bring to the boil. Stir starch and 3-4 tbsp. water until smooth, add to boiling stock and simmer for about 1 minute. Season sauce with salt and pepper.
8
Heat 2 tablespoons of butter in a large frying pan. Fry the croquettes in it until golden brown, turning them over. Arrange everything. Red cabbage is delicious with it.
9
TIP - small sheets of puff pastry for the port wine pears: Roll out a thawed frozen puff pastry sheet (approx. 10 x 20 cm) (approx. 18 x 20 cm) Cut out 8 leaves from it with a stalk. Prick a hole (approx. 1 cm Ø) in each stem. Spread the leaves with cream. Bake at 200 °C (electric cooker) for about 8 minutes.