John Myers
Poultry: Farmer’s Duck from Kahlgrund
The perfect poultry: farmer’s duck from kahlgrund recipe with a picture and simple step-by-step instructions.
salad
- 1 piece Apple boskop
- 1 pinch Salt, pepper, powdered vegetable stock, marjoram
- 2 piece Potato freshly peeled
- 150 g Lamb’S lettuce (Rapunzel)
- 1 piece Onion red
- 2 tablespoon Freshly squeezed orange juice
- 1 tablespoon Balsamic vinegar
- 1 pinch Salt and pepper
- 1 tablespoon Olive oil fruity
- Wash the duck, dab it off, season with salt and pepper, sprinkle some marjoram over it, sprinkle it with my homemade vegetable stock powder, peel the boskop, quarter it and fill the duck with it. Then place the duck in the preheated oven on the grid (middle rail), bake at 180 ° for about 1 1/2 hours, turning now and then, you should pour about 1/2 liter of water into the baking sheet under the grid . Depending on the tan, reduce the temperature to 100 °. In the meantime, quarter the potatoes and use them to make boiled potatoes, cook about 20 minutes before the end of the roasting time. For the lamb’s lettuce, make the salad dressing from the ingredients, season to taste, wash the rock salad well and toss in the salad dressing just before serving.
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