John Myers
Duck in Roman Pot
The perfect duck in roman pot recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 teaspoon Oil
- 1 teaspoon Seasoned pepper
- 1 half a teaspoon Salt
- 125 ml White wine
- 2 cl Brandy
- 1 Apple
- 1 small Diced onion
- 1 tablespoon Thyme tips
- 1 Tablespoon chopped Rosemary tips
- Wash the duck with cold water and pat dry again thoroughly. “Stroke” the outside all around with the oil (so that the spices adhere better) and then season the inside and outside with salt and seasoned pepper.
- For the filling, cut the peeled and pitted apple into small cubes, drizzle immediately with lemon juice and mix with the onion cubes, rosemary and thyme tips. Pour the filling into the duck and place the prepared bird with its back down in the soaked Roman pot, pour in the wine and brandy and put the Roman pot with the lid in the cold oven.
- Set to 3,220 degrees and cook the dish for 90 minutes, then remove the lid and let it brown for another 30 minutes.
- I served my duck with julienne vegetables and colored rice. For the second half of the duck, I made a sauce from the (defatted) roasting set and then served it with peas with carrots and potato hash browns.
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