Crunchy duck is often used as a low-fat version of goose and rightly so, as it has only about half as much fat and 2.5 grams more protein. The duck also scores points with magnesium and thiamine (vitamin B1), both of which have a positive effect on the nerves. At Christmas as a real stress killer.
The best side dish for a crispy duck: potato-celery gratin and red cabbage or baked Brussels sprouts.
roast duck is as low-fat as possible due to
the long cooking time and the fact that the skin around the legs and breast is repeatedly pricked. Important: If a lot of liquid fat remains in the spout of the fat separator pot when degreasing the fund, pour it off first
Usually 2 to 2.5 kg are calculated for 4 persons. The breed, age, sex and breeding or feed determine the taste of the duck. Female ducks, for example, are always juicier. Young ducks taste better, check the age at the sternum, it should be soft and flexible.
(Percentage of daily recommendation)
|Calorie||508 kcal||(24 %)|
|Protein||67 g||(68 %)|
|Fat||21 g||(18 %)|
|Carbohydrates||10 g||(7 %)|
|Sugar added||3 g||(12 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.3 mg||(3 %)|
|Vitamin B₁||0.7 mg||(70 %)|
|Vitamin B₂||0.8 mg||(73 %)|
|Niacin||22.6 mg||(188 %)|
|Vitamin B₆||1.1 mg||(79 %)|
|Folate||66 μg||(22 %)|
|Pantothenic acid||2.7 mg||(45 %)|
|Biotin||21.4 μg||(48 %)|
|Vitamin B₁₂||1 μg||(33 %)|
|Vitamin C||5 mg||(5 %)|
|Potassium||759 mg||(19 %)|
|Calcium||101 mg||(10 %)|
|Magnesium||80 mg||(27 %)|
|Iron||7.4 mg||(49 %)|
|Iodine||8 μg||(4 %)|
|Zinc||5.3 mg||(66 %)|
|Saturated fatty acids||5.5 g|
|Uric acid||427 mg|
Peel onions and chop roughly. Brush and trim greens. Rinse and peel carrots, celery, and parsley root and roughly divide. Cut leeks lengthwise, rinse and cut into thick rings.
Rinse the duck inside and out. Cut off visible fat and remove any quills with tweezers.
Season duck inside and out with salt and pepper. Cut off wing tips with poultry shears.
Place the duck breast-side down in a large roasting pan. Place onions and soup vegetables around the duck.
Add wing tips and offal to pan. Bring chicken broth to a boil in a small pot and pour into the roasting pan.
Roast duck in a preheated oven at 220°C (fan: not suitable, gas mark 3-4)(approximately 425°F/convection not recommended) for 30 minutes. Reduce heat to 100°C (gas mark 1)(approximately 210°F) and roast for another 4 hours, occasionally piercing skin around the legs and breast with a fork to allow fat to escape. Baste duck with the pan juices occasionally.
Place a wire cooling rack on a baking sheet and place the duck on the rack breast-side down.
Increase oven temperature to 220°C (gas mark 3-4) (approximately 425°F) and roast duck until crisp, about 30 minutes, turning 2 times to ensure that the skin does not get too dark.
Pour the pan juices with the vegetables through a sieve into a fat separator. Pour the juices into a small pot and add vegetables.
Bring to a boil and add red currant jelly and soy creamer. Return to a boil. Puree with an immersion blender and add salt and pepper to taste. Serve sauce with the crispy duck.