Roast neck with paprika sauces

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Rub vigorously with salt and pepper. Place on a grate over the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours.

2. 2

   In the meantime, gradually pour 1/2 litre of water over it. In the meantime, clean, wash and dice the peppers for the sauces. Cook separately by colour in boiling salted water for about 5 minutes, drain.

3. 3

   For the green sauce, wash the basil, pluck the leaves, add to the green pepper and puree both. Wash the rosemary, pluck the needles and chop. Add rosemary needles and cream to the green sauce and cook for about 5 minutes.

4. 4

   Mash the yellow peppers. Cook with vinegar, mango chutney and mustard seeds for about 10 minutes. For the red sauce, peel and chop the garlic. Crush the chilli. Peel garlic, add to red pepper and puree.

5. 5

   Add the crushed chilli peppers. Remove roast from the oven. Pour stock through a sieve. Fill up to 1/2 litre of liquid with water if necessary. Pour 1/8 litre of it into the green sauce. Add the rest of the stock in equal parts to the yellow and red sauce.

6. 6

   Heat all sauces again. Season to taste with salt and pepper. Cut the roast open and garnish as desired with a bouquet of herbs. Serve the sauces warm. Roast potatoes taste good with it.