Duck on fine bean coriander vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the duck, dab dry and rub with salt inside and out. Tie the duck into shape with a cotton thread and place it with the breast down on the fat pan of the oven. Pour on stock and roast in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 2 hours.

2. 2

   Wash and halve the pears, leaving the stalk standing but removing the core. Bring 1/4 litre of water, sugar and cinnamon stick to the boil, add the pears and let them simmer at low heat for about 15 minutes.

3. 3

   Remove the pears and put them aside. Add the cranberries to the pear stock and let them simmer at low heat for about 15 minutes, then drain. Clean, wash and cut the soup greens into pieces.

4. 4

   Turn the duck after 1 hour roasting time and spread with the pear feast. Add soup vegetables and cook for the last hour. Pour on sherry. Pour the roast stock over the duck from time to time. Clean, wash and cut the beans into pieces of about 5 cm length.

5. 5

   Cook in boiling salted water for 15-20 minutes. Dice bacon into small cubes. Heat the oil in a pan and fry the diced bacon until crisp. Remove the duck from the baking tray and keep it warm, wrapped in aluminium foil, for about 15 minutes.

6. 6

   Pour frying stock through a sieve. Degrease the frying stock and fill up to 1/2 litre of liquid with water and bring to the boil. Stir cornflour and some water until smooth and add to the sauce while stirring, bring to the boil briefly and season to taste.

7. 7

   Melt the fat, warm the drained beans and diced bacon in it while tossing and seasoning. Wash the coriander and add it to the vegetables except for a few stems for garnishing, chop roughly and add it to the vegetables. Arrange duck and bean vegetables on a well preheated plate.

8. 8

   Fill the cranberries into the pears and place them on the edge. Serve garnished with remaining coriander.