Crispy Duck

Name: Crispy Duck
Prep time: 20 min
Cook time: 4 h
Total time: 5 h 20 min
Yield: 4
Cuisine: German
Ingredients: 2 onions; 350 g small bunch of Chinese cabbage (1 small bunch); 2.5 kg duck; Salt; Pepper; 500 ml chicken broth; 2 tbsp red currant jelly (jar); 50 ml Soy cream

Prep: 20min

| Servings: 4 | Cook: 4h

Knusprige Ente Rezept von Spoonsparrow für Ihr Weihnachtsmenü oder einen festlichen Sonntag also Abendessen.

Ingredients

2 onions
350 g small bunch of Chinese cabbage (1 small bunch)
2.5 kg duck
Salt
Pepper
500 ml chicken broth
2 tbsp red currant jelly (jar)
50 ml Soy cream

Instructions

1.
Peel the onions and roughly chop them. Clean the Chinese cabbage. Wash, peel and roughly chop the carrots, celery and parsley root if applicable. Cut the leek lengthwise, wash well and slice into thick rings.
2.
Rinse the duck inside and out. Trim visible fat and remove any feathers with tweezers if necessary.
3.
Season the duck inside and out with salt and pepper. Cut off the wing tips with poultry shears.
4.
Place the duck breast-side down in a large roasting pan. Distribute the onions and Chinese cabbage around it.
5.
Add the wing tips and any giblets. Bring the chicken broth to a boil briefly in a small saucepan and pour it into the roasting pan.
6.
Roast the duck in a preheated oven at 220 °C (convection: not suitable, gas: level 3-4) on the second rack from the bottom for 30 minutes. Then reduce the heat to 100 °C (gas: level 1) and continue roasting for another 4 hours (keep a close eye on your duck, the time may be shorter depending on size and oven); poke the skin around the legs and breast with a meat fork from time to time so that the fat can escape. Baste occasionally with the pan juices.
7.
Place the oven rack on the fat pan and place the duck breast-side down on it.
8.
Turn the oven back to 220 °C (gas: level 3-4) and roast the duck for about 30 minutes until crispy, turning 1-2 times and ensuring that the skin does not become too dark.
9.
In the meantime, pour the pan drippings with the vegetables through a sieve into a fat separator and put the broth without the fat in a pot.
10.
Add the vegetables from the sieve to the broth and bring to a boil. Stir in the red currant jelly and soy cream. Bring back to a boil, puree with an immersion blender to make a sauce, season with salt and pepper. Serve the crispy duck with the vegetables.