Duck with Calvados Apples
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), approx. 2 kg
- salt and pepper
- 50 g clarified butter
- 1 bunch soup greens
- 250 ml cider (apple wine)
- 125 ml broth, clear
- 75 g raisins
- 4 cl calvados
- 1 lemon (juice it)
- 30 g butter
- 100 g whipped cream
- 2 tablespoon sauce thickener, dark
- some thyme for garnish
- 3 apples
Print Recipe
Pin Recipe Instructions
- Wash the duck inside and out and pat dry carefully. Rub in vigorously with salt and pepper. Heat clarified butter in a roaster and fry the duck on all sides. In the meantime, clean and wash the soup greens and cut into small pieces. Put soup greens with the duck in the roasting pan and sauté briefly. Deglaze with cider or apple cider and broth. Cover and roast the duck in a preheated oven (electric stove: 200 ° C / gas stove: level 3) for 1-1 / 4 hours until crispy, golden brown.
- In the meantime, wash the raisins and soak them in the calvados. Peel, quarter and core apples and cut into wedges. Drizzle with lemon juice. Heat the butter and sauté the apple wedges in it. Add the raisins and heat briefly. Keep the duck warm. Sieve the meat stock and bring to the boil, add the cream and sprinkle in the sauce thickener. Bring the sauce to the boil and season with salt and pepper. Arrange the duck on apple wedges. Garnish with thyme and serve with the sauce.
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