John Myers
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Duck Classico
The perfect duck classico recipe with a picture and simple step-by-step instructions.
- 1 Pc. Duck small frozen
- 1 Pc. Salt
- 1 Pc. Pepper
- 1 Pc. Sweet paprika
- 1 Cup Red wine
- 1 tbsp Butter
- 1 tbsp Flour
preparation
- Soak the frozen duck overnight. This means it is best to place it in the cleaned kitchen sink and fill it with cold water. Remove the innards the next day. (I always throw that away) Then cut off the duck’s neck and tail with the poultry shears. Now there are 2 ways I can prepare this as I like.
Option 1 (picture)
- Divide the duck in the middle, so cut it open long ago with the poultry scissors and lay it open on a deep baking sheet. Season with salt, pepper and paprika and gently massage the spices into the skin, then place in the preheated oven (175 °). Fill up with plenty of water.
Possibility 2
- Season the duck with salt, pepper and paprika and massage in the spices. Then brown on all sides in the roaster. Then put in the preheated oven (175 °) and fill up with plenty of water.
Further processing
- In both variants, pour the stock over the duck every 30 minutes and, if necessary, cook it. top up with water. The duck takes about 3 hours, depending on its weight. When the duck is ready, pour the remaining stock from the roasting pan / baking sheet into a tall, transparent dish and wait a moment. After a short time, the fat will clearly separate from the top of the sauce.
- Now separate this fat from the rest of the sauce, this is also called draining. Best done with a small trowel. Either you throw it away or let it cool down, as it makes a wonderful lard for the preparation of red cabbage.
sauce
- Now melt the butter in a pan or small pot and mix with the flour to make a roux. Add red wine, fat-free sauce and a little salt, pepper and paprika and wait until the sauce has reached the desired consistency. Carve the duck and serve it best with red cabbage (see my KB) and dumplings. Bon Appetit 🙂
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