Roast Duck According To Family Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), approx. 4 - 5 kg
- salt and pepper
- Paprika powder
- 1 bunch mugwort, goes without it
- 1 apple
Print Recipe
Pin Recipe Instructions
- The first steps can be done a day in advance, so the roast can cool down and is therefore much easier to cut. You can also skim off all of the fat that comes out of the duck when roasting, a big plus for people with sensitive stomachs.
- Wash the duck thoroughly inside and out and, if necessary, pull out the last feather parts with tweezers.
- Preheat the oven to 180 ° C fan oven.
- Pat the duck dry and season strongly inside and outside with salt, pepper and paprika. Stuff the duck with a whole apple and mugwort. So that the filling stays where it is, close the duck again with the help of beef needles or toothpicks.
- Place the seasoned and stuffed duck breast down in a large roasting pan with a lid and carefully pour in enough warm water to cover half of the duck. If you like, you can of course put the neck and the innards, if available, in the roasting pan, so the sauce will be even more aromatic later.
- Put the lid on the roasting pan and stew the duck in the oven at 180 ° C for about 1.5 - 2 hours. Every now and then check whether the water is not getting too little and, if necessary, add some more hot water.
- A little hint:
- If the flesh on the thigh pulls back enough that you can see the bone, the duck is definitely done!
- After the time in the oven, either put the entire roaster outside in the cold season or let the bird cool down and then simply put it in a cool cellar.
- The next day, carefully remove the roast from the sauce and skim off the white fat from the sauce.
- Preheat the oven to 200 ° C on grill setting.
- Divide the duck into the desired size. It`s not that easy at first, but there are numerous instructions on the Internet. Place the duck parts skin up on an oven dish and place under the grill for about 15-20 minutes. Check regularly so that the skin is only crispy and does not burn.
- In the meantime, bring the sauce to the boil again, season to taste (dilute if necessary) and / or thicken a little. You can also experiment with the sauce at this point, e.g., you can season them with orange juice and thyme, also very tasty!
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