John Myers
Contents
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Ingredients
For the sauce:
- Salt and pepper
- Dried marjoram
- 3 Pc. Apples
- 2 tsp Butter
- 10 Pc. Shallots
- 1 tsp Honey
- 4 cl Cointreau
- 125 ml Poultry broth
- 125 ml Freshly squeezed orange juice
- Salt and pepper
For the sweet potato gratin:
- 8 Pc. Sweet potatoes
- 750 ml Whipped cream
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 1 tbsp Butter
- 300 g Grated cheese
- 100 g Grated Parmesan
- 1 Pc. Celeriac fresh
- 200 ml Whipped cream
- 1 tsp Butter
- Salt and pepper
Instructions
- Preheat the oven to 200 ° C.
- Wash the prepared duck and pat dry. Then rub the inside and outside with salt, pepper and marjoram. Wash the apples, quarter them and remove the stones. Put the quartered apple pieces in the duck.
- Half an hour before the end of the cooking time, place the duck on the grillage of the oven. Put it back in the oven and place the roasting pan underneath to catch the fat. Drizzle the duck with a little cold water and finish cooking. This makes the skin nice and crispy.
The sauce:
- Melt the butter and sauté shallots (as small as possible) in it. Add the honey and let it caramelize slightly. Deglaze with Cointreau and wait until the alcohol has evaporated.
- Top up with the broth, orange juice and the orange peel, simmer and reduce the liquid a little. Carefully season the sauce with salt and pepper and thicken slightly - with starch or ice-cold butter.
Sweet potato gratin:
- Put the cream in a saucepan. Pluck the rosemary needles and thyme leaves and add to the cream. Heat the cream. Add the butter to the cream and let it melt. Briefly bring the cream to the boil and remove from the stove.
- Peel and wash the sweet potatoes and cut or slice them into thin slices (approx. 2 mm thick). Layer the sweet potatoes in a baking dish and add the cream and cheese on top. Now put another layer of sweet potatoes, a layer of cream and a layer of cheese in the baking dish. Repeat the process until the ingredients are used up. Finish with cheese.
- Leave the gratin in the oven at 180 ° C (top / bottom heat, convection: 160 ° C) for about 1/2 hour. When the cheese turns brown, the gratin is ready.
Celery puree:
- Peel the celery bulb and cut into small pieces. Melt some butter in a saucepan, add the celery pieces and cook with a little cream on a medium heat until soft.
- Puree with the magic wand, adding cream if necessary, until the right creamy consistency is obtained. Season to taste with salt, pepper and fresh nutmeg.
Nutrition
Serving: 100gCalories: 296kcalCarbohydrates: 3.1gProtein: 7.4gFat: 27.9g
