Roast duck

A classic preparation in which the duck is cooked whole without the wings or the thighs which helps the duck to cook evenly.

Roast duck

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whole duck (1.5kg)










Preparation method

  • Pluck the duck and remove the innards.
  • Prepare the duck by first removing the wings by making incisions at the joints. Twist the joint out of place and then remove with a knife. Keep the wings for another preparation.
  • Use the same method to remove the thighs.
  • Preheat the oven to 200°C.
  • Season the duck as well as the cavity with salt and pepper.
  • Heat the butter in a sauté pan and fry the duck until it is a golden brown on all sides.
  • Put the duck in the oven and roast for 30 to 40 minutes, basting regularly.
  • Allow the duck to rest for 30 minutes in a warm place at about 50°C.
  • Fillet the duck and process.

Serving suggestions

  • As a main dish with components of apple, beets, orange, celeriac, apricots, almonds, oxheart cabbage, cherries, mushrooms, lentils, and potato.

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