Duck with Fruity Honey Sauce, Rösti and Broccoli

Ingredients

• 1.2 kg waxy potatoes
• Salz
• Pfeffer (aus der Mühle)
• 1 Ei
• 2 EL Speisestärke
• 4 EL Butterschmalz
• 1 junge Ente (ca. 2 kg, küchenfertig)
• 2 TL getrockneter Thymian
• 2 TL frisch geriebener Ingwer
• 1 EL Zitronensaft
• 2 EL Sojasauce
• Salz
• Pfeffer (aus der Mühle)
• 30 g frischer Thymian
• 2 Zwiebeln
• 1 Möhre
• 1 Stange Lauch
• 300 ml Geflügelbrühe
• 250 ml trockener Rotwein
• 2 EL flüssiger Honig
• 1 kg Brokkoli
• 200 g Sauerkirschen (Glas)
• 2 TL Speisestärke (zum Binden)
• 2 EL crème fraîche
• 5 EL Mandelblättchen
• 50 g butter
• 2 EL Zitronensaft

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the duck.

3. 3.

   Mix dried thyme, ginger, lemon juice, soy sauce, salt and pepper and brush the duck with it. Place 1-2 sprigs of thyme inside the duck, tie wings and legs to the body.

4. 4.

   Peel and dice the onions. Peel and roughly chop the carrot. Wash, trim and slice the leek into rings.

5. 5.

   Add broth, wine, vegetables and remaining thyme to a roasting pan and place the duck breast-side down. Cover and bake in the preheated oven for about 1 hour. Flip the duck halfway through cooking.

6. 6.

   Remove about 3 EL of the pan juices and stir with honey. Brush the duck again and continue baking uncovered for another 40 minutes.

7. 7.

   Wash, trim and cut broccoli into florets. Boil in salted water for about 6 minutes, drain and shock immediately in ice water.

8. 8.

   After cooking remove the duck, keep warm. Skim fat from the pan juices, strain and simmer with drained cherries for 10 minutes, seasoning with soy sauce and pepper. Thicken the sauce with the mixed starch. Stir in crème fraîche.

9. 9.

   Toast almonds in hot butter, toss broccoli in it, heat through, drizzle with lemon juice and season with salt and pepper.

10. 10.

    For the rösti peel and grate potatoes coarsely. Season with salt and pepper. Mix with egg and starch. Heat clarified butter in a non-stick pan, spoon batter into the pan, flatten and cook each side for 7 minutes until golden brown.

11. 11.

    Slice the duck and serve with sauce, broccoli and potato rösti.