Summer Duck À La Miss Jensen

Summary

Ingredients

• 1 duck (s)
• 1 lemon (s)
• 1 orange (s)
• 1 bunch soup greens
• 1 bunch parsley
• 1 sprig lemon balm
• 0.5 ½ cup white wine
• 0.5 ½ cup water
• salt and pepper

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Instructions

1. Prepare the duck (if you haven`t already done so) ready to roast. If necessary, cut off the neck and neck, making sure that there is still enough skin to close it! Also remove the bow bone (or fork bone) from the neck, tip from C. Poletto!
2. Now salt and pepper the duck inside and out, this is best done in pairs! Wash the lemon and orange and cut into slices. Alternate the lemon and orange slices, a good half of the parsley and the sprig of lemon balm in the duck. With larger animals, of course, correspondingly more. Close the duck at the neck and neck (sew, pin, etc.).
3. If you want to do even more work, you can push a herb butter mixture (possibly also with cream cheese) under the skin of the breast, this works best if you carefully remove the skin from the meat with a spoon!
4. Put the puree rinsed with water in the stove. Place the prepared duck breast down on the rack in the cold stove. Set to 160 ° and fry for 45 minutes. Turn the duck, empty the puree (the accumulated fat also tastes good as a spread when cooled, but is not suitable for WW!) And add half a cup of wine and water each to the puree. Roast the duck for another 2 hours! After about a third of the cooking time, I add some finely chopped roots to the puree (I use the remaining roots to boil the innards, wings, etc., which still makes a good broth! Use leftovers!).
5. If the duck is not crispy enough shortly before the end of the cooking time, either set the rack one level higher or, if available, switch on the grill (but this is usually not necessary!), But then watch very carefully so that the duck does not close gets dark. If necessary turn it again, otherwise the bottom side will not be really crispy! Let rest a little before dividing and then remove the filling!
6. Parsley potatoes go well as a side dish (this is how the rest of the parsley is used!) And light-colored vegetables, we like to eat asparagus with it! We then use the accumulated gravy to make a simple orange sauce. But it can also be served with the duck in a somewhat reduced natural way! Serve well chilled Silvaner with it and enjoy!

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