Christmas is just around the corner again. The question arises, what is there to eat over the Christmas holidays? A delicious option is of course a traditional Christmas duck.
For 4 people, I usually don't stuff the duck, so the recipe stays pretty simple with just a few ingredients. I always fry the cut parts and the innards into a delicious sauce.
The following kitchen utensils and appliances were used:
AEG oven with pyrolysis: amzn.to/3FbTjoE
Induction hob: amzn.to/46rr8OC
WMF peeler: amzn.to/46IlerV
Twin knife block. amzn.to/3LUuotj
Wool round 28cm frying pan: amzn.to/3QkMd7P
Ingredients for the duck:
2 to 2.2 kg duck
Several sprigs of rosemary or thyme or mugwort
Salt for rubbing
Ingredients for the seasoning with which the duck is finally brushed:
1 teaspoon pepper
1 teaspoon hot paprika powder
2 tablespoons sunflower oil
1 tablespoon sugar
For the sauce stock/duck broth:
Duck offal
Cut parts of the duck
Some oil for frying
1 to 1.5 liters of broth
A thick slice of celeriac
2 medium onions
3 medium carrots
20 peppercorns
3 allspice seeds
2-3 bay leaves
A bit of salt
Ingredients for the sauce:
Oil for the pan
The entire sauce stock/duck broth
1 large onion
3 tablespoons of tomato paste
2 tablespoons sugar
2x 150 ml red wine
2 tablespoons starch
3 tablespoons of water to mix the starch
Roast the back of the duck side up for 60 minutes at 200°C top and bottom heat.
Then turn the duck over so that the duck breast is facing up. Fry for another 50 minutes at 200°C top and bottom heat.
Then brush the duck with seasoning and grill the duck for 10 minutes at 220°C. Don't lose sight of the duck, because if it gets too brown, take it out of the oven.
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We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 License. creativecommon...
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6 сен 2024
