Holiday Duck

Ingredients

Directions

1. 1

   Wash the duck and pat dry. Rub the inside and outside with salt and pepper. Wash the thyme, dab dry, put something aside for garnishing. Chop the rest coarsely and add to the duck. Tie wings over the back, legs over the tail. Put 1/8 litre of water into the fat pan of the oven and place the duck on top with the belly side down. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2-2 1/2 hours. Clean and wash the carrots. Peel onions. Cut carrots and 2 onions into pieces.

2. 2

   After 1 hour of frying time, arrange around the duck. Turn the duck. Pour the duck stock over the duck, finish roasting and add the stock from time to time. Wash the potatoes and cook in a pot covered with water for about 25 minutes. Clean and wash the savoy cabbage and cut into fine strips. Drain the chanterelles. Dice remaining onion. Heat the fat in a pot. Fry the chanterelles and onion in it. Add the savoy cabbage, braise briefly, dust with flour and sauté briefly. Deglaze with 150 ml water and cream. Bring to the boil, stir in the stock, cover and cook over a low heat for about 15 minutes. Drain the potatoes, rinse with cold water and drain. Remove the skin from the potatoes and press the potatoes through a potato press. Season hot potato mixture with salt and nutmeg, add egg yolk and knead everything with the dough hooks of the hand mixer. Put the frying fat in a high pot and heat it up. Use 2 tablespoons of the potato dough to cut off nocks and turn into flaked almonds. Bake in hot fat in portions for about 2 minutes until golden brown. Take out with a skimmer and drain on kitchen paper.

3. 3

   Deglaze with 150 ml water and cream. Bring to the boil, stir in the stock, cover and cook over a low heat for about 15 minutes. Drain the potatoes, rinse with cold water and drain. Remove the skin from the potatoes and press the potatoes through a potato press. Season hot potato mixture with salt and nutmeg, add egg yolk and knead everything with the dough hooks of the hand mixer. Put the frying fat in a high pot and heat it up. Use 2 tablespoons of the potato dough to cut off nocks and turn into flaked almonds. Bake in hot fat in portions for about 2 minutes until golden brown. Take out with a skimmer and drain on kitchen paper. Gradually bake about 28 potato and almond crusts and keep warm. Season the savoy cabbage with salt, pepper and nutmeg. Lift the duck out of the fat pan and pour the stock into a pot. Dissolve the roast with 200 ml water and pour into the stock. Skim off fat. Stir starch and some cold water until smooth, stir into the sauce and bring to the boil. Season to taste with salt and pepper. Carve the duck. Arrange almond crusts and savoy cabbage on plates. Garnish with orange wedges and thyme

4. 4

   Gradually bake about 28 potato and almond crusts and keep warm. Season the savoy cabbage with salt, pepper and nutmeg. Lift the duck out of the fat pan and pour the stock into a pot. Dissolve the roast with 200 ml water and pour into the stock. Skim off fat. Stir starch and some cold water until smooth, stir into the sauce and bring to the boil. Season to taste with salt and pepper. Carve the duck. Arrange almond crusts and savoy cabbage on plates. Garnish with orange wedges and thyme