Roast Duck
Ingredients
- For the duck
- 1 young duck leg (about 2 kg)
- salt
- peppers
- 1 Duck liver
- 3 slices Toast (breadcrumbs)
- 1 egg
- ¼ l white wine
- 4 garlic cloves
- 2 Tbsps Oyster sauce
- 3 tart Apple
- 1 Tbsp Duck fat
- salt
- 1 generous pinch Cardamom
- Sage (1 pinch)
- cinnamon (1 pinch)
- 3 Tbsps white wine
- For the garnishing
- 1 red Apple
- 5 fresh garlic cloves
- 1 Tbsp butter
- 1 tsp sugar
- bay leaves
Preparation steps
Soak bread in white wine and squeeze well. Peel garlic, squeeze through the garlic press and combine with oyster sauce. Peel apples, quarter and core, cut into wedges. Cut duck liver into small pieces. Heat duck fat in a skillet and saute duck liver with apples briefly, season with spices and salt. Add 2 tablespoons of white wine, garlic, bread, egg and more breadcrumbs, if needed, to make stuffing.
Rinse and pat dry duck, season inside and out with salt and pepper. Stuff duck with the stuffing and sew the opening with a kitchen string. Heat butter in a roasting pan and brown duck on all sides. Roast duck, covered, in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Open and roast for 45 minutes more. Baste duck often with the cooking juices. Remove from the oven. Take out duck from the pan and keep warm. For the garnishing: rinse apples, halve and core, cut into wedges. Heat butter in a pan and saute apples for a few minutes. Add 1 tablespoon of duck sauce, sprinkle with sugar and caramelize apples lightly. Cut duck into slices and arrange with the stuffing on plates. Garnish with apples, garlic and bay leaves and serve.
