John Myers
Summer Duck Asian
The perfect summer duck asian recipe with a picture and simple step-by-step instructions.
- 2,5 kg Duck meat (mf) frozen
- 2 piece Carrot red
- 4 piece Onion white
- 1 piece Onion red
- 3 piece Clove of garlic
- 2 piece Hot peppers
- 1 branch Thai basil fresh
- 1 branch Rosemary fresh
- 1 bunch Dried mugwort
- 0,5 piece Leek
- 0,125 piece Fresh celery
- 5 piece Mushrooms
- 1 handful Sultanas
- 1 handful Prunes
- 1 Cup Whiskey
- 1 Cup Red wine tart
- 3 piece Cloves
- 1 piece Bay leaf
- 1 tsp Five Spice Powder
- 1 tsp Honey
- Salt
- Pepper
- Wash the duck, clean the vegetables and prepare a poultry-vegetable broth from the pancake and the leftover plaster. At the same time, drain the duck fat from the abdomen in a saucepan and place the dried fruit in the whiskey to soak.
- Rub the inside of the duck well with salt, pepper, five-spice powder, fill with mugwort, part of the carrots and 3 onions, leek and celery, 2 cloves of garlic and the soaked fruit and sew the duck with star twine, then for Wrap tightly with cling film and leave to rest in the refrigerator for 12 hours.
- Now season the duck on the outside with salt and pepper and fry it well all over in the drained duck fat, which has been heated with a clove of garlic, then add the remaining vegetables and mushrooms and let them fry a little.
- Now the whiskey from our pickled dried fruits is used to flambé our duckling, but A C H T U N G! If you have an extractor hood, switch off the fan, otherwise there is a risk of fire!
- Deglaze everything with the red wine and when the sediment has dissolved it is now topped up with the poultry-vegetable broth, the rosemary sprig is added and everything is placed in the tube preheated to 130 ° C for 2.5 hours. Turn the duck every 30 minutes or brush it with a mixture of water, salt and honey.
- At the end of the roasting process, briefly give the duck the right color in the infrared grill of the oven, bind the sauce, season with salt and pepper and serve with Thuringian dumplings.
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