Roasted Duck with Broccoli and Cauliflower
A roasted duck dish featuring fresh broccoli and cauliflower, a recipe from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 250 g celery root
- 3 onions
- 1 duck (about 2 kg)
- savory herb stalk
- Salt
- ground pepper
- 700 g potatoes
- nutmeg
- 3 tbsp potato starch
- 2 egg yolks
- 250 g cauliflower
- 250 g Broccoli
- 30 g Butter
- clarified butter for frying
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Peel and roughly cube the carrots, celery root, and onions. Wash the duck inside and out and pat dry. Remove a savory herb stalk. Mix salt and pepper and season the duck inside and out with it.
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2.
Prick the skin of the duck all over with a toothpick and place it breast-side down together with the vegetables in a roasting pan. Add a little water and roast in the oven for about 45 minutes. Then turn the duck over and roast another 45-60 minutes, basting occasionally with the liquid.
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3.
Meanwhile, peel the potatoes for the potato rounds, boil them in salted water for about 30 minutes, drain and let cool slightly. Press them through a potato ricer into a bowl. Mix in the starch, egg yolks, salt, pepper, and nutmeg. On a floured surface shape the dough into a roll and cut it into slices about 2 cm thick.
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4.
Separate the cauliflower and broccoli into florets and blanch them separately in boiling salted water for 5-6 minutes. Drain well. In a pan melt the butter and lightly sauté the vegetables while tossing, seasoning with salt and pepper. Fry the potato rounds in hot clarified butter on both sides over medium heat for about 3-4 minutes each until golden yellow.
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5.
Remove the duck from the roasting pan and place it on a rack (with a fat pan underneath) under the preheated grill for another ~10 minutes to brown the skin. Skim off excess fat from the sauce, season with salt and pepper. Plate the duck and arrange the potato rounds and vegetables around it.
