Wonnie`s Festive Roast Duck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large duck (s), fresh
- 1 large onion (s), cut into wedges
- 1 large onion (s), finely diced
- 1 packet dried fruit
- 250 ml apple juice
- 400 g Hackepeter
- 2 large oranges, fillets and the collected juice
- 2 tablespoon mustard (honey mustard)
- 5 tablespoon butter, liquid
- 5 tablespoon honey
- salt and pepper
- 1 large apple, cut into cubes
- 1 large apple, cut into wedges
- 750 ml stock (duck stock)
- possibly cream or Cremefine
Print Recipe
Pin Recipe Instructions
- Wash the duck and pat dry. Season inside and out. Soak the dried fruit in the apple juice for a few hours. Preferably the night before. Then finely dice the dried fruit. Mix the minced meat with the diced onion, dried fruit, mustard and the diced apple, season to taste and fill into the duck. Sew or pin the opening shut.
- Now put the other apples and the onion wedges in the dripping pan (oven tray). Put the duck in and pour in some stock. Fry at 175 ° (preheated) for approx. 2 hours. Pour the stock over and over again in between. If the duck gets too dark, just cover it up!
- Finally, remove the duck and place it on the wire rack lined with baking paper. Mix the butter with honey, brush the duck all over and grill until crispy. Preferably only the breast side, as the duck is already very tender and could fall apart. Strain the sauce and collect the fruit. Season the sauce with cream, add the orange juice, thicken if necessary and season to taste carefully! Finally, add the orange fillets and let them steep.
- Serve the carved duck with the caught fruit and the sauce.
- It goes well with dumplings and red cabbage.
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