Duck with Calvados apples
easy
105 mins
105 mins
Ingredients
- 1 duck ready to cook (1,5-2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 50 g clarified butter
- 1 collar Soup Greens
- 1/4 l Cider (cider)
- 1/8 l clear broth (instant)
- 75 g Raisins
- 2 Glass of Calvados (apple brandy)
- 3 Apples (Boskop)
- 7-10 Tbsp Juice of 1 lemon
- 30 g Butter or margarine
- 100 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Thyme
Directions
- 1
Wash the duck and pat dry. Rub vigorously with salt and pepper. Heat clarified butter in a roaster and fry the duck on all sides. Meanwhile clean, wash and chop the soup greens.
- 2
Add the soup vegetables to the duck and sauté briefly. Deglaze with cider and stock. Cover the duck and roast it in a preheated oven (electric: 200 °C/ gas: level 3) for 1-1 1/4 hours until crispy. In the meantime, wash the raisins and soak in the Calvados.
- 3
Peel, quarter, core and cut apples into slices. Drizzle apples with lemon juice. Heat the fat in a pan and sauté the apples in it. Add raisins and heat briefly. Take the duck out of the roaster and keep it warm.
- 4
Sieve the cooking stock and bring to the boil. Add cream. Add sauce thickener, bring to the boil once. Season to taste with salt and pepper. Serve duck with apples. Garnish with thyme. Serve with raw potato dumplings and red cabbage.
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