Whole Duck Variation Miss Jensen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs 30 mins |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), 2.3 kg
- 1 large apple
- 2 tablespoon honey, liquid
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon butter, heaped
- 4 tablespoon white wine, dry
Print Recipe
Pin Recipe Instructions
- Mix the pepper and salt, rub the duck inside and out with it
- Eighth and dice the apples, mix with the honey and fill the duck with it, add the innards if necessary. Sew up the duck or seal it with skewers, cut off the overlapping skin from the neck and fry it separately.
- Place the duck breast down on the rack in the cold oven. Slide a baking tray covered with water on the bottom or a high-rimmed baking sheet underneath. While roasting, make sure that the liquid always covers the bottom, so top up with water if necessary. Never pour the duck over it while it is roasting.
- Set the oven to 160 ° C for 30 minutes. Then switch back to 140 ° C for 2 hours. Turn the duck over and roast for another 1 - 2 hours
- Separate the duck fat from the sauce, since I don`t have a fat separator, I take a glass jug and carefully decant the fat into a container. Put the sauce with the butter in a saucepan, season with salt and add the wine just before serving.
- Red cabbage and potatoes or mashed potatoes go well as a side dish.
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