Roast duck

Name: Roast duck
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 3 Onion; 1 Apples; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried marjoram; 1 (approx. 2.5 kg) Building ducks; 1,2 l Chicken bouillon (instant); 1 Carrot; 100 g Celeriac; 1 TABLESPOON Oil; 2 TEASPOONS Icing sugar; 1 TABLESPOON Tomato paste; 250 ml dry red wine; 1 TEASPOON Cornstarch; 1 Majorcan branch; 2 stem(s) Parsley; 1 pinch of peeled ginger; 7-10 Tbsp peel of 1/2 untreated orange; 1/2 peeled clove of garlic

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

3 Onion
1 Apples
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried marjoram
1 (approx. 2.5 kg) Building ducks
1,2 l Chicken bouillon (instant)
1 Carrot
100 g Celeriac
1 TABLESPOON Oil
2 TEASPOONS Icing sugar
1 TABLESPOON Tomato paste
250 ml dry red wine
1 TEASPOON Cornstarch
1 Majorcan branch
2 stem(s) Parsley
1 pinch of peeled ginger
7-10 Tbsp peel of 1/2 untreated orange
1/2 peeled clove of garlic

Directions

1
Peel 1 onion and apple. Dice roughly and season with salt, pepper and marjoram. Cut wing bones from the duck. Remove the innards. Wash the duck inside and out. Stuff the duck with the apple mixture and put it in a roaster. Place the wing bones next to it and pour on 1.2 litres of broth. Cover the duck and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 2) for about 3 hours.
2
From time to time, skim off fat and put aside for the sauce. Remove the duck. Degrease the stock and set aside. Remove meat, set aside. Peel, wash and finely dice 2 onions and vegetables. Heat the oil in a pan and sauté the vegetables thoroughly. Caramelize icing sugar lightly. Sauté the tomato paste in it. Deglaze with wine while stirring and reduce by half. Add stock and vegetables. Simmer everything at low heat for about 1 hour. Pour through a fine sieve and boil down to half. Stir the starch and some cold water until smooth, thicken the sauce with it. Bring to the boil and simmer for 2 minutes. Wash the herbs. Add herbs, ginger, orange peel and garlic.
3
Add stock and vegetables. Simmer everything at low heat for about 1 hour. Pour through a fine sieve and boil down to half. Stir the starch and some cold water until smooth, thicken the sauce with it. Bring to the boil and simmer for 2 minutes. Wash the herbs. Add herbs, ginger, orange peel and garlic. Leave to stand for 10-15 minutes. Put the meat on a baking tray. Add 5 tablespoons of broth. Bake in a preheated oven (grill function) for 10-15 minutes until crispy. Remove spices from the sauce. Heat the sauce again. Stir in butter and some duck fat. Serve with duck meat. Herr Schuhbeck recommends his chocolate blue cabbage and pretzel dumplings
4
Put the meat on a baking tray. Add 5 tablespoons of broth. Bake in a preheated oven (grill function) for 10-15 minutes until crispy. Remove spices from the sauce. Heat the sauce again. Stir in butter and some duck fat. Serve with duck meat. Herr Schuhbeck recommends his chocolate blue cabbage and pretzel dumplings