Vierländer duck on cream Riesling herb

Ingredients

Directions

1. 1

   Wash the duck thoroughly inside and out and pat dry. Cut out the fat gland. Wash and drain neck and innards as well. Wash thyme and shake dry.

2. 2

   Onions peel and, up to one, roughly cut into pieces. Season the duck inside and out with salt and pepper. Place 2-3 stalks of thyme and half of the onions in the duck's abdominal cavity. Plug the duck with wooden skewers or close it with the tail.

3. 3

   Peel garlic and ginger and dice finely. Peel onions and cut into fine strips. Wash the meat, dab dry and dice. Heat oil in a casserole dish. Fry the meat in it in 2-3 portions until it is well browned.

4. 4

   Heat the duck stock. When the onions are browned, gradually add the duck stock. After 1 hour turn the duck, add the neck and giblets. For the creamy Riesling herb, finely dice the remaining onion. Heat the fat in a saucepan and brown the onion slightly.

5. 5

   Add the sauerkraut and braise for 5-10 minutes, deglaze with wine and cream. Season with salt, pepper and some sugar and braise covered for about 20 minutes. 10 minutes before the end of the roasting time, turn up the oven temperature (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5)

6. 6

   Lift the duck out of the roaster and pour the stock through a sieve into a pot, dissolve the roast with hot water and add. Put the duck back into the roaster, brush with salted water and finish roasting until the skin is nice and crispy.

7. 7

   In the meantime degrease and boil the stock. Mix starch with a little cold water, stir into the stock and bring to the boil again briefly. Season to taste with salt and pepper. Carve the duck and arrange on a deep plate with the creamy Riesling herb.

8. 8

   Sprinkle with remaining thyme and garnish. Cranberries and potato croquettes are delicious with it.