Duck Using Low Temperature Method

Summary

Ingredients

• 1 duck (s), preferably barbarian, with neck and innards
• 2 apples
• 4 slices white bread
• 1 onion (s)
• parsley
• mugwort
• 2 cloves garlic
• 1 egg (s)
• salt and pepper

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Instructions

1. In GeraldHoeffl`s chat here from the CK, where we both met almost every evening, the idea arose: We`ll prepare a duck at the same time and with mutual support in the chat. It should absolutely be according to the low-temperature method, so when creating the recipe we made one or two “borrowings” from matti`s legendary NT goose from the CK. Supplemented with our common ideas, the following recipe emerged:
2. Our ducks weighed (each for itself) about 2700g
3. Remove the duck`s innards. Wash out, salt and pepper inside and out.
4. Now make the decision: which filling? We have 2 variants:
5. Either:
6. 2 smaller apples, 4 slices of white or toasted bread, 1 onion, 1 bunch of parsley, 2 cloves of garlic, 1 egg.
7. Chop all ingredients very small, mix with the egg, season with mugwort, salt and pepper and fill into the duck (until it comes out of her throat again * ggg *)
8. Or:
9. Peel the apple, remove the core and cut into pieces. roll the dice.
10. Cut the onions into fine cubes. Cut the duck liver, or the chicken liver you bought in addition, into small pieces. Mix all ingredients in a large bowl. Season with mugwort, salt and freshly ground pepper and pour into the duck. Close the duck opening.
11. Cut off the neck and wing tips and place everything on the drip pan next to the duck, which is placed on the breast. Super important for the taste of the sauce later!
12. Fry the duck in the preheated oven together with the neck and the wing tips at 220 ° C for about 1/2 hour: Then after half an hour we will see what it looks like and wrap the legs nicely with aluminum foil (quote jb62).
13. Then let simmer for at least 7 hours at low temperature (80 ° C).
14. When the duck`s cooking time is nearing its end, place the duck on the wire rack, now on its back, so that the side of the breast that was previously at the bottom also has the chance to become crispy! So now another half an hour at 225 ° C - that`s it!
15. The liquid that has escaped from the drip pan is our sauce base substance and is placed in a fat separator jug.
16. Wonderful variations of sauces can be conjured up from what separates from the fat and the remains from the drip pan!
17. Which sauce variants exactly - is up to the imagination and taste!

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