John Myers
Boneless Crispy Duck …
The perfect boneless crispy duck … recipe with a picture and simple step-by-step instructions.
- 1 half Boneless crispy duck
- 1 portion Kumquat / dwarf oranges from frozen storage **
- 1 teaspoon Butter
- 1 Diced shallot
- 150 ml Chicken broth
- Roasting duck, defatted
- 0,5 cube Gravy
- 100 ml Liquid from the kumquat / dwarf oranges
- Mixed cornstarch
- Take the duck out of the packaging and cook it in the preheated oven for about 30 minutes according to the instructions.
- During this time, thaw the kumquat / dwarf oranges ** and place in a sieve to drain (measure out about 100 ml of the liquid for the sauce).
- For the fruity-piquant sauce, gently fry the shallot cubes in the butter, deglaze with the chicken stock and bring the defatted roasting duck with the crushed gravy cubes to a boil.
- Pour the liquid from the fruit and the fruit into the sauce, thicken slightly with the cornstarch and season with a few drops of Tabasco to taste.
- Serve the boneless duck with the sauce. Rice goes well with it. We had oven rösti with it, but we also “enjoyed” it like that.
- ** Kumquat (dwarf oranges) in deep-freeze sleep …
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