Roast Duck with Fruit Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,326 kcal | (63 %) | ||
| Protein | 93.2 g | (95 %) | ||
| Fat | 79.1 g | (68 %) | ||
| Carbohydrates | 55.6 g | (37 %) |
Ingredients
- For the duck
- 1 (kitchen-ready) duck leg (1.5 kg or 3.3 pounds)
- salt and freshly ground pepper
- 3 tart Apple
- 125 grams shallots
- thyme and marjoram
- 100 grams Bacon
- 2 Tbsps butter
- 50 grams breadcrumbs
- Broth
- apple juice and white wine
- 250 grams Cherries
- 1 organic Orange
- For the sauce
- 3-4 tablespoons Crème fraiche
- light sauce thickener
- salt and freshly ground pepper
Preparation steps
For the duck: Rinse duck and pat dry. Season inside and out with salt and pepper.
Peel, core and dice apples. Peel and mince shallots. Remove thyme and marjoram leaves from 2 stalks. Dice bacon. Heat butter in a pan and sauté apples, onions, bacon, thyme and marjoram. Add breadcrumbs and cook briefly. Season to taste.
Stuff apple mixture into duck. Secure the opening with small wooden skewers. Tie remaining thyme and marjoram around legs.
Place duck in a roasting pan and add half of the broth. Roast in an oven preheated to 180°C (approximately 350°F) for 90 minutes to 2 hours. Baste with broth, apple juice and wine throughout. Rinse cherries and add to pan 10 minutes before the end of cooking.
Remove duck from oven and keep warm
For the sauce: Pour pan juices through a sieve and into a saucepan. Stir in creme fraiche and cornstarch and season with salt and pepper.
Rinse orange and cut in half. Thinly slice one-half and zest the other. Sprinkle duck with zest.
Carve duck and drizzle with sauce. Serve with cherries, garnished with orange slices.
