Duck à l\'orange with parsnip purée

Name: Duck à l\'orange with parsnip purée
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 100 g Shallots; 15 g Pistachio kernels; 75 g dried fruit (e.g. pear, plum, raisins); 3-4 Stem(s) Thyme; 0?$? Branches of rosemary; 2 discs White bread; 4 TABLESPOONS Oil; 1 (approx. 1.75 kg) ready-to-cook duck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Carrot; 5 medium-sized onions; 2 TABLESPOONS Orange marmalade; 300 g floury potatoes; 700 g Parsnips; 75 g Butter; 1 TEASPOON Caraway seeds; 300-350 ml Milk; 7-10 Tbsp grated nutmeg; 1 untreated orange; 150 ml dry red wine; 400 ml Vegetable broth; 250 ml Orange juice; 2-3 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

100 g Shallots
15 g Pistachio kernels
75 g dried fruit (e.g. pear, plum, raisins)
3-4 Stem(s) Thyme
0?$? Branches of rosemary
2 discs White bread
4 TABLESPOONS Oil
1 (approx. 1.75 kg) ready-to-cook duck
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Carrot
5 medium-sized onions
2 TABLESPOONS Orange marmalade
300 g floury potatoes
700 g Parsnips
75 g Butter
1 TEASPOON Caraway seeds
300-350 ml Milk
7-10 Tbsp grated nutmeg
1 untreated orange
150 ml dry red wine
400 ml Vegetable broth
250 ml Orange juice
2-3 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop the shallots. Chop the pistachios. Finely chop dried fruit. Wash thyme and rosemary, shake dry. Set aside some thyme for garnishing. Pluck the remaining leaves or needles from the stems and chop finely. Dice bread. Mix herbs, shallots, pistachios, bread, fruit and oil.
2
Wash the duck and pat dry. Rub inside and outside with salt and pepper. Stuff the duck with bread mixture. Close the opening and tie up. Roast duck on the grill over the fat pan in the preheated oven in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 3/4 hours first. Peel and chop the carrots and onions and spread them on the fat pan. After about 1 hour, brush the duck with 1/4 litre of lightly salted water at intervals. Warm up the jam, pass it through a sieve and coat the duck with it. Roast for a further 15 minutes in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer)
3
In the meantime, peel and wash the potatoes and parsnips and cut them into coarse pieces. Cover and cook in little boiling salted water for about 30 minutes. Heat butter in a small pot. Steam caraway seeds for 2-3 minutes, remove from heat. Add milk. Drain vegetables. Add milk mixture and mash. Season puree with salt and nutmeg and keep warm
4
Orange hot wash, rub dry, peel in zests. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins, mix with orange zests
5
Switch off the oven. Remove the fat pan from the oven. Pour frying mixture through a sieve. Skim off fat. Let the meat, wine, stock and orange juice simmer for about 10 minutes. Stir the starch and some water until smooth and stir into the sauce. Bring to the boil while stirring, season to taste with salt, pepper and sugar. Take out the duck, cut it open, take out the filling. Arrange duck with puree, filling, orange wedges and sauce on plates, garnish with remaining thyme