Duck with Romanesco

Name: Duck with Romanesco
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 duck ready to cook (1,8 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Carrots; 1 kg frozen romanesco; 50 g peeled almonds; 30 g Butter or margarine; 3/8 l clear broth (instant); 1/8 l Red wine; 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 duck ready to cook (1,8 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Carrots
1 kg frozen romanesco
50 g peeled almonds
30 g Butter or margarine
3/8 l clear broth (instant)
1/8 l Red wine
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the duck, dab dry and season inside and out with salt and pepper. Place the duck on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours. In the meantime, peel and wash the carrots and cut them into small cubes. Bring salted water to the boil. Add deep-frozen Romanesco and carrots.
2
Bring to the boil again and cook for 3 minutes in an open pot. Drain. Cut the almonds into quarters lengthwise. Heat the fat in a pan. Fry the almonds in it while turning them golden brown. Drain the vegetables, toss in the almond fat and keep warm. Remove the duck and keep it warm. Dissolve the meat with stock and red wine and pour it through a sieve into a pot. Add cream and bring to the boil. Thicken with sauce thickener. Bring to the boil again. Season to taste with salt and pepper.
3
Dissolve the meat with stock and red wine and pour it through a sieve into a pot. Add cream and bring to the boil. Thicken with sauce thickener. Bring to the boil again. Season to taste with salt and pepper. Arrange duck and vegetables on a plate. Garnish with parsley. Add sauce extra