John Myers
Contents
show
Ingredients
duck
- 1 piece Blue duck young fresh approx. 1.8 kg
- 1 pinch Black pepper from the mill
- 1 pinch Coarse sea salt
Oily seasoning mix
- 1 tsp Chili oil
- 6 tbsp Olive oil
- 2 tbsp Sweet paprika
- 1 pinch Freshly grated ginger
- 1 pinch Cayenne pepper
filling
- 4 piece Orange fillet cut into pieces
- 1 piece Freshly cut apples Boskoop into pieces
- 2 piece Quartered tomato
- 1 tbsp Freshly chopped parsley smooth
Others
- 1 some Kitchen twine
- 1 piece Sewing needle
- 1 liter Apple cider
- 1 piece Pastry brush
Instructions
- Since my loved one doesn't like duck skin, I didn't roast the duck particularly crispy. The aim here was to cook the meat so that it was super tender and juicy. The next day I fry the peeled skin until crispy and eat it with fried potatoes.
- Preheat the electric oven to 80 degrees (top / bottom heat). Mix the spices with the oils. Mix the filling ingredients together.
- Lightly rub the prepared duck (I cut off the wing tips) inside and out with the spices and brush the inside with the oily spice mixture. Then fill with the fruit mixture and sew up with kitchen thread (sewing up was my favorite).
- Now brush the outside and place the duck breast up on a deep baking sheet. Pour on the cider. Slide into the oven (2 shelf rails from below) and let cook for about 6 hours.
- Then the oven is turned up to 160 degrees and the duck is left to roast until the core temperature of about 70 degrees (or whatever you like), turning it over and brushing it again so that it gets a little color.
- Now turn the oven back to 80 degrees. Now place the duck on another tray and keep it warm in the oven until the sauce is ready. If you like the skin crispy, grill the duck all over.
- Degrease the duck fat-cider mixture (save the fat, of course, is very tasty, see last picture).
- Make a sauce of your taste from the stock.
- Slice the duck and remove the filling. I put it in the sauce, boil it up once, season to taste. Finished.
- Cut up the duck and enjoy this super-tender, juicy duck meat with the sauce, kohlrabi vegetables and boiled potatoes. But everyone can keep that as they like. I prepare NT ducks in many variations.
Nutrition
Serving: 100gCalories: 713kcalCarbohydrates: 9.8gProtein: 3.8gFat: 74.5g
