Duck with mushroom filling & orange and thyme sauce

Name: Duck with mushroom filling & orange and thyme sauce
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 2 discs Toast; 3-4 Stem(s) Thyme; 2 Onions; 350 g Mushrooms; 1 glass (212 ml) Chanterelles; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 organic duck ready to roast (2.2-2.5 kg); 2 Juice oranges; 1 Organic Orange; 4 TABLESPOONS Orange marmalade; 400 ml Poultry stock (glass); 1-2 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
200 mins

TOTAL TIME
200 mins

Ingredients

Servings: 4

2 discs Toast
3-4 Stem(s) Thyme
2 Onions
350 g Mushrooms
1 glass (212 ml) Chanterelles
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 organic duck ready to roast (2.2-2.5 kg)
2 Juice oranges
1 Organic Orange
4 TABLESPOONS Orange marmalade
400 ml Poultry stock (glass)
1-2 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Dice the toast. Wash thyme, shake dry and chop. Peel and chop the onions. Clean mushrooms, wash briefly if necessary. Rinse chanterelles, drain. Chop all mushrooms coarsely. Heat butter in a pan.
2
Brown the onions in it. Add all mushrooms and fry over high heat for about 5 minutes. Stir in the toast and fry briefly. Season with salt and pepper. Stir in half the thyme. Let cool down a little bit.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 3). Wash duck and pat dry. Rub inside and outside with salt and pepper. Fill mushroom mixture into the abdominal cavity. Close the opening with wooden skewers and tie up with kitchen string.
4
Tie the legs and wings together. Place the duck in a roasting pan with the breast facing upwards. Roast in oven 2 1⁄2-2 3⁄4 for hours. Gradually pour on 1⁄8-1⁄4 l water. Cover the duck more often with the resulting roast stock.
5
In the meantime, wash the oranges in hot water and rub them dry. Peel the skin of the organic orange thinly and cut it into strips. Then peel the orange so that the white skin is completely removed. Cut the flesh into thin slices.
6
Squeeze juice oranges. Bring orange juice and peel to the boil briefly. After about 1 hour roasting time pour half of the orange juice into the duck. Turn up the oven about 15 minutes before the end of the roasting time (electric oven: 225 °C/circulating air: 200 °C/gas: level 4).
7
First brush the duck with 1 tbsp. jam, then brush 2-3 times with salt water (4 tbsp. water and approx. 1 tsp. salt).
8
Take the duck out of the roaster. Pour the roast stock into a pot. Chill for 10-15 minutes and then degrease. Add chicken stock (glass), orange juice and marmalade and thyme for each rest and simmer everything for about 10 minutes.
9
Stir the starch and 2 tablespoons of water until smooth, stir into the sauce and bring to the boil while stirring. Season to taste with salt and pepper. Arrange everything and garnish with orange slices. Brussels sprouts (see
10
page 78) and potato taler (see page 79).