Roasted Duck with Vegetables
A roasted duck with fresh vegetables is a recipe featuring crisp ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 medium duck (without entrails)
- Salt
- 3 medium potatoes
- 1 small onion
- 1 kg frozen broccoli
- 3 pears
- oil
- 200 g toasted almond kernels
- 4 oranges
- 4 slices bacon
- 100 ml dry white wine
- 1 small knob fresh ginger
- Pepper
Instructions
-
1.
Wash the duck thoroughly, remove giblets and neck, pat dry, salt the skin heavily, and refrigerate overnight.
-
2.
Preheat oven to 160°C. For the stuffing, peel and boil potatoes in salted water; finely dice onion; blanch one‑third of broccoli. Blend all together, season with salt and pepper. Peel pears, core, slice into wedges, cut one into cubes. Fold almond kernels into the puree. Stuff duck, place in a greased baking dish, bake for about 2 hours. During the last 20 minutes lay bacon slices on top and increase temperature to form a crust.
-
3.
For the vegetables, peel oranges with a sharp knife, slice them. Sauté broccoli with oranges and pears in hot fat, deglaze with white wine, then steam. Peel ginger, grate finely, add to the vegetables, and continue steaming. Toast almond flakes in a dry pan. Season vegetables with salt and pepper, fold in some almond flakes, transfer to a plate. Place duck on top, baste with roasting juices, sprinkle with almonds. Serve remaining stuffing from a small bowl alongside.
