John Myers
My Super Tender Duck
The perfect my super tender duck recipe with a picture and simple step-by-step instructions.
- 1 piece Duck 2.5 kilos
- 1 piece Chopped apple
- 3 piece Chopped onions
- 1 bunch Chopped up soup greens
- 400 ml Red wine
- 400 ml Duckling broth
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1 teaspoon Pepper
- Wash and dry the duck inside and outside, mix salt, sugar and pepper, rub the duck with it inside and outside, put in a freezer bag and put in the fridge overnight. The next day, preheat the oven to 180 degrees, take the duck out of the bag and place on a dripping pan in the oven. Add apples, onions and soup greens: Fry the duck for 2 hours. Then set the oven to 225 degrees and roast the duck for another 30 minutes.
- Remove the drip pan with the duck, place a grid in the oven and place the duck on a plate on the grid with the door slightly open for 10 minutes, leave in the oven. Put the frying stock with the rest of the wine and stock in a saucepan and season with salt, pepper and balsamic vinegar, with boiled potatoes and red cabbage.
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