Cherry Honey Roast Duck with Potato Pancakes and Broccoli
Ingredients
- For the potato pancakes
- 1 ⅕ kilograms waxy potatoes
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps cornstarch
- 4 Tbsps clarified butter
- For the roast duck, sauce and broccoli
- 1 young duck leg (2 kg, ready to cook)
- 2 tsps dried thyme
- 2 tsps freshly grated ginger
- 1 Tbsp lemon juice
- 2 Tbsps soy sauce
- salt
- freshly ground peppers
- 30 grams fresh thyme
- 2 onions
- 1 carrot
- 1 stalk Leeks
- 300 milliliters Chicken broth
- 250 milliliters dry Red wine
- 2 Tbsps liquid honey
- 1 kilogram Broccoli
- 200 grams Sour cherry (from a jar)
- 2 tsps cornstarch
- 2 Tbsps Crème fraiche
- 5 Tbsps slivered almonds
- 50 grams butter
- 2 Tbsps lemon juice
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse duck and pat dry.
Mix thyme, ginger, lemon juice, soy sauce, salt and pepper and brush over duck. Place 1-2 stalks of thyme inside body cavity of duck and tie wings and legs to body.
Peel and dice onions. Peel carrot and coarsely chop. Rinse and trim leek and cut into rings.
Mix broth, wine, vegetables and remaining thyme in a roasting pan and set in duck breast-side down. Cover and roast about 1 hour, turning duck over after 30 minutes.
Remove about 3 tablespoons liquid from roasting pan and mix with honey. Brush honey mixture over duck and roast uncovered about 40 more minutes.
Rinse broccoli, divide into florets and boil about 6 minutes in salted water. Drain broccoli and rinse immediately in cold water.
Remove duck from roasting pan and keep warm. For the sauce, deglaze pan with broth and transfer to a saucepan. Add drained cherries to saucepan, simmer about 10 minutes and season with soy sauce and pepper. Thicken sauce with cornstarch and stir in creme fraiche.
Sauté almonds in butter. Mix broccoli into almonds and stir until heated through. Sprinkle lemon juice over broccoli mixture and season with salt and pepper.
For the potato pancakes, peel potatoes, grate coarsely and season with salt and pepper. Mix egg and cornstarch into potatoes. Heat butter in a nonstick skillet and and add potato mixture in portions of about 1 tablespoon. Flatten potato mixture and fry until golden on each side, about 7 minutes.
Carve duck and serve with sauce, broccoli and hash browns.
