Baden Style Duck
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 duck (s), ready to cook
- 1 roll
- 1 apple
- 1 egg (s)
- 2 tablespoon raisins
- 1 tablespoon parsley, chopped
- 1 cup cream
- Thyme, dried
- salt and pepper
- plum water
Print Recipe
Pin Recipe Instructions
- Rub the kitchen-ready duck outside and inside with salt, pepper and herbs. Cut the heart, liver and stomach into small pieces, soak the bread roll and squeeze it out. Grate the apple and mix well with the raisins, egg and parsley; season with salt, pepper and spices. Pour the mixture into the duck, then sew up the abdominal cavity with kitchen thread or thread.
- Preheat the oven to 220 ° C. Pour the duck in a roasting pan with two cups of water and roast for 90 minutes. During the roast, pour the brat over the duck several times.
- Then pour off the meat stock in a saucepan and keep the duck warm. For the sauce, add the cream to the meat stock and reduce it a little if necessary. Finally, only season with plum water to taste.
- As a side dish, croquettes as well as apple rings melted in butter and filled with currant jelly.
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