Crispy duck with mushroom filling

Name: Crispy duck with mushroom filling
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 6 Onions; 350 g Mushrooms; 200 g Oyster mushrooms; 75 g Chanterelles (glass); 2-3 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried parsley; 2 discs Toast; 1 (approx. 1.8 kg) ready-to-cook duck; 2 Leg of duck (approx. 275 g each); 2 Bay leaves; 3 Carrots; 1 (approx. 1 kg) Head Savoy cabbage; 4 Spring onions; 7-10 Tbsp a few squirts of orange juice; 1-2 TABLESPOONS Thai chili sauce; 1 TABLESPOON Cornstarch; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Orange slices; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

6 Onions
350 g Mushrooms
200 g Oyster mushrooms
75 g Chanterelles (glass)
2-3 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried parsley
2 discs Toast
1 (approx. 1.8 kg) ready-to-cook duck
2 Leg of duck (approx. 275 g each)
2 Bay leaves
3 Carrots
1 (approx. 1 kg) Head Savoy cabbage
4 Spring onions
7-10 Tbsp a few squirts of orange juice
1-2 TABLESPOONS Thai chili sauce
1 TABLESPOON Cornstarch
5 TABLESPOONS Whipped cream
7-10 Tbsp Orange slices
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely dice an onion. Clean, clean and chop the mushrooms and oyster mushrooms. Rinse chanterelles, drain. Heat 1 tablespoon butter. Sauté diced onions in it. Add the mushrooms and fry over high heat for about 5 minutes. Season with salt, pepper and dried parsley. Remove the crusts from the toast, dice, stir in, let cool down a little
2
Wash the duck, dab dry, season inside and out with salt and pepper. Put the filling into the duck. Close the opening with a wooden skewer. Tie with kitchen string. Tie wings over the back, legs over the tail. Put 1/8 litre water into a fat pan. Place the duck on top with the breast side down. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/2 hours
3
In the meantime, wash your clubs. Boil up plenty of salted water. Wash and halve 1 onion. Add onion and bay leaf to the water. Cook the legs for 20-30 minutes. Skim off any fat that develops. Wash the carrots and cut into large pieces. Peel and quarter 4 onions
4
Turn the duck after approx. 1 1/4 hours. Spread the prepared vegetables all around. Pour on 1/4 litre of the duck leg stock and fry until done. Place the duck legs on the fat pan about 45 minutes before the end of the cooking time. From time to time pour the stock over the legs and duck. Increase the temperature approx. 15 minutes before the end of the cooking time (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3)
5
In the meantime, clean and wash the savoy cabbage and spring onions. Cut savoy cabbage into strips and spring onions into diagonal rings. Heat 1-2 tablespoons of butter. Sauté the savoy cabbage in it. Pour on 1/8 litre of water, season with salt and pepper. Cover and stew for about 15 minutes, fold in spring onions
6
Put duck and legs aside. Pour frying stock through a sieve, add 1/4 litre of duck leg stock and degrease. Bring to the boil, season to taste with salt, pepper, a few drops of orange juice and chilli sauce. Stir starch and some cold water until smooth, thicken sauce with it. Bring to the boil again. Refine with cream. Remove the filling from the duck and arrange on orange slices. Carve the duck and serve with the savoy cabbage