Sauce for Roast Duck or Goose

Cut everything into small pieces – fry

1. Cut the vegetables into small pieces and prepare them. Vegetables are whatever goes into the duck or goose. So if your filling deviates from this recipe, just use your ingredients. Soak the chicken properly and drain. Prepare 1 large pot where everything goes in. Let 1 pan get hot with a little oil to fry. Now fry the vegetables in portions and add them to the saucepan. Fry the chicken on the fleshy side and also in the pot. Now add the red wine to the tomato paste in the pan. Always only a little red wine and let it boil down until a firm mass is formed again. Then deglaze with red wine again and repeat the process until half or 3/4 of the bottle is used up. Don’t worry, most of the alcohol evaporates completely. Only if you have alcoholics in your family should you skip this step. When you’re done, add the wine-infused tomato paste to the saucepan as well. Now fill the whole thing up with water so that the contents are just covered with water. Please do not add salt or pepper here.

1-2 Stunden köcheln lassen.

1. Now let everything simmer on the stove on a low setting for 1-2 hours. It is allowed to reduce. You can already put another pot and a sieve in place.

Strain and season

1. Now comes the most painful step for me. Because all the vegetables and the chicken are thrown away. You can remove the coarse from the sauce with a slotted spoon and simply throw it away. 🙁 But we really only need the sauce, there are vegetables and meat again when preparing the duck. Now pour the sauce through the sieve and then season with salt and pepper. If the sauce is a little too thin, you can add flour That takes away part of the taste, at least I think. In the end you have a very tasty sauce for roast duck. Add dumplings and red cabbage. 🙂 Mhhh. The preparation is laborious, but the words of praise at the family dinner make up for the effort.

Fight the fat eyes

1. The chicken leg is mostly made up of inferior components. The fat gland is also found among them. Either you take them out straight away or you leave them in the food. The unbound fat, however, then swims annoyingly as a fat eye in the end product. To remove this, simply lay a kitchen towel flat on the hot sauce. Be careful not too long. Repeat this until the last eye of grease is gone. Or you can use a fat skimmer. Most of the time it isn’t that much and a fat skimmer does more work than it needs to be.