Duck with Artemisia
Duck with Artemisia is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 young kitchen-ready duck (1.5-2 kg)
- Salt
- freshly ground black pepper
- 5 sprigs artemisia
- hot water
- malt beer
- 2 bunches spring onions
Instructions
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1.
Preheat the oven to 200°C. Prepare the duck for roasting: remove all feathers and remnants, especially under the wings and legs, with tweezers. Rinse the duck inside and out under running cold water, removing any lung or blood residue from the cavity. Let the duck drain and pat dry inside and out with a kitchen towel.
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2.
Mix salt and pepper on a plate. Rub the duck inside and out with this mixture. Rinse artemisia in cold water, shake dry, and place it inside the duck’s cavity. Lay the duck breast-side down in a roasting pan, slide into the hot oven, and roast for 35 minutes.
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3.
Turn the duck so that its legs face up in the pan. Puncture the skin below the legs with a needle or toothpick several times to allow the fat beneath the skin to render out and drip away. Be careful not to damage the muscle fibers to keep the meat moist. Pour hot water into the sides of the pan. Roast for another 35 minutes, spooning off excess fat every ten minutes and basting the duck with its own drippings.
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4.
Trim the root ends of the spring onions. Wash them thoroughly under running cold water and shake dry. Remove only the wilted green tops. Place the whole onions beside the duck in the pan, sprinkling a little salt and pepper over them.
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5.
Roast the duck for an additional 30 minutes, basting every ten minutes with malt beer and its own drippings, and continue to skim fat as much as possible. Transfer the duck to a rack and return it to the oven. Place the roasting pan beneath the duck so that dripping juices collect there.
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6.
After another 10 minutes of roasting, keep basting frequently with malt beer until the skin turns beautifully brown and crisp.
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7.
Remove the spring onions from the pan, arrange them on a preheated plate, and keep warm in the oven. Degrease the sauce to taste. Slice the duck into thick pieces and serve alongside the onions, offering the sauce separately.
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8.
Serve with wheat germ rolls and mixed salad. Optionally, potato dumplings can accompany the duck, but fresh greens or raw vegetables should always be present.
