EatSmarter exclusive recipe

Crispy Duck

with Red Currant Sauce
4.875
Average: 4.9 (8 votes)
(8 votes)
Crispy Duck

Crispy Duck - Tempting Recipe: Crispy duck, fresh from the oven

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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
508
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 serving contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein67 g(68 %)
Fat21 g(18 %)
Carbohydrates10 g(7 %)
Sugar added3 g(12 %)
Roughage3 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.6 mg(188 %)
Vitamin B₆1.1 mg(79 %)
Folate66 μg(22 %)
Pantothenic acid2.7 mg(45 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C5 mg(5 %)
Potassium759 mg(19 %)
Calcium101 mg(10 %)
Magnesium80 mg(27 %)
Iron7.4 mg(49 %)
Iodine8 μg(4 %)
Zinc5.3 mg(66 %)
Saturated fatty acids5.5 g
Uric acid427 mg
Cholesterol138 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
1
small bunch Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion; approximately 350 grams)
1
Duck (about 2 kg)
1 pint
2 tablespoons
Red currant jelly (from a jar)
3 tablespoons
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Tweezers, 1 Poultry shears, 1 large Roasting pan, 1 Measuring cups, 1 Small pot, 1 Carving fork, 1 Ladle, 1 Oven rack, 1 deep Baking sheet (drip pan), 1 Sieve, 1 Fat separator, 1 Tablespoon, 1 Immersion blender, 1 Whisk, 1 wide Bowl

Preparation steps

1.
Crispy Duck preparation step 1

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.

2.
Crispy Duck preparation step 2

Rinse the duck inside and out. Cut off visible fat and remove any quills with tweezers.

3.
Crispy Duck preparation step 3

Season duck inside and out with salt and pepper. Cut off wing tips with poultry shears.

4.
Crispy Duck preparation step 4

Place the duck breast-side down in a large roasting pan. Place onions and soup vegetables around the duck.

5.
Crispy Duck preparation step 5

Add wing tips and offal to pan. Bring chicken broth to a boil in a small pot and pour into the roasting pan.

6.
Crispy Duck preparation step 6

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.

7.
Crispy Duck preparation step 7

Place a wire cooling rack on a baking sheet and place the duck on the rack breast-side down.

8.
Crispy Duck preparation step 8

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.

9.
Crispy Duck preparation step 9

Pour the pan juices with the vegetables through a sieve into a fat separator.  Pour the juices into a small pot and add vegetables.  

10.
Crispy Duck preparation step 10

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.