Duck with Fruity Note Number 2

preparation

1. Take the duck out of the frozen food 2 days in advance, remove the packaging and carefully defrost the duck covered in the refrigerator so that it becomes tender and does not shrink a lot. Take the duck out of the refrigerator in good time so that it is at room temperature. Remove the bag with the innards, put the contents of the bag back in the cooler and use it for other purposes soon. Rinse the duck (inside and outside) thoroughly and pat dry. Thoroughly peel the clementines. Scrub the boscope underwater, cut it in half, remove the stem and core. Cut the rump off the duck, parry it, rub the inside and outside with salt and white pepper, put the boskop and the clementine inside, train the duck. The duck is now ready to roast.

preparation

1. The duck needs approx. 60 minutes of roasting time at 175 ° C for every 1 kg of weight. Put 250 ml of water in a roaster and preheat to 175 ° C in the oven. Place the duck breast side down in the roasting pan. Now and then pour over the frying stock. After approx. 60 minutes, turn the duck in the roaster and fry for another 60 minutes. Continue to regularly pour over the frying stock. Place the duck from the roaster on a preheated plate and keep it warm. Degrease the frying stock in the roaster as desired, add the vegetable stock and the Bessen-Genever and bring to the boil on the stove, minimize the heat, season again with the spices and seed as desired with cornstarch or a dark sauce thickener and simmer a little (stir).

Side dishes

1. I prepared apple red cabbage from my KB and Thuringian frozen dumplings according to the package instructions. Homemade green dumplings or those prepared from good ready-made dough from the refrigerated shelf also go well with it.

Serving

1. Carve the duck and, for example, decorate a leg with 2 Thuringian dumplings, apple red cabbage and sauce on a preheated dinner plate and garnish with 2 clementine segments. Serve immediately and enjoy.