Bavarian Roast Duck
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), approx. 3 kg, fresh
- 3 apples
- 2 onions)
- 1 bunch flat-leaf parsley
- 1 bunch soup greens
- Vegetable stock cubes
- Calvados
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash duck, cut off wings, throat and rump, discard rump.
- Pat the duck dry, salt and pepper inside and out.
- Dice the soup greens and set aside some of them.
- Fry the wings and the gargles together with some of the soup greens, add the stock and cook for a long time. This then serves as a sauce base - if it is separated.
- Mix the apple pieces and onion pieces with chopped parsley in a bowl and then fill the duck and seal it.
- In a roasting pan (necessarily with a lid), brown the remaining soup greens and onion cubes with a dash of calvados and pour on the duck sauce base.
- Place the duck breast down in the roaster and cook covered at approx. 180 ° C on top and bottom heat, turning once.
- Place the duck on its back about 1/2 hour before the end of the cooking time and fry it (if possible).
- Then remove the duck roast, strain the sauce through, degrease and let it reduce.
- Then place the duck again on a baking tray or in the roasting lid at a higher temperature and let it get color all around. Finished!
- A duck this size takes 3.5 to 4 hours! Then it is really soft and does not dry out because of the closed roaster!
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