Duck Shanghai from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 1 piece (s) ginger, fresh, approx. 5 cm
- 1 duck (s)
- 150 ml poultry stock
- 3 tablespoon soy sauce
- 4 tablespoon rice wine or sherry
- 2 teaspoons sugar, brown
- 1 pinch (s) star anise, ground
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for about 30 minutes.
- Clean the spring onions and cut into rings, peel and grate the ginger and put both in the Römertopf. Wash the duck and place on top of the vegetables. Mix the broth with soy sauce, rice wine, sugar and star anise and pour over the duck.
- Place the closed Römertopf in the cold oven and cook for about 1.5 hours (depending on the size of the duck) at 230 ° C.
- Then remove the duck and fry it on the wire rack for another 30 minutes until crispy. In the meantime, pour off the stock, degrease, puree, season to taste, thicken with a sauce thickener and keep warm until the duck is crispy.
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