Roasted Duck
27 ingredients
1 steps
Ingredients
- Ingredients
- 300 gms brussel sprouts
- 1.5 litres water
- 1.8 kilo duck with skin
- 500 gms cherries
- 200 gms of sugar
- 3 or 4 pegs grappa
- 1/2 celery
- 3 onions
- 3 carrots
- 1 leek, large pieces
- 300 gms chestnuts, boiled and peeled, immerse in chicken stock
- 3 Tbsp tomato paste
- 1 litre chicken stock
- 5 Tbsp olive oil
- 3 bay leaves
- 20 pepper corns
- A bouquet of fresh herbs: thyme, rosemary, oregano, sage, parsley.
- Salt and pepper to taste
- For the Duck:
- 'Garam masala' spice (to be roasted in over for 5 mins)
- 2 sticks of cinnamon
- 20 pepper corns
- 6 star anise
- 8 cardamom pods
- 10 cloves
- 1 Tbsp coriander seeds
Directions
-
1{"0":"Prepatation:","1":"Take some Brussels sprouts and add salt to one and a half litres of water.","3":"Cross the ends of the Brussels sprouts and then boil in water until slightly crunchy.","5":"Take the 1.8 kg duck with wings tucked at the back remove some of the fat.","7":"Grind in the spices in a spice grinder and mix with equal quantity of sweet paprika and sea salt.","9":"Massage the duck with the spice mix and a little olive oil inside and out.","11":"Cut celery, onions, carrots, 1 leek into large pieces.","13":"Mix with a little olive oil and place on the bottom of a roasting pan.","15":"Place the duck on top and place into pre-heated oven at 180 C.","17":"Roast for half an hour.","19":"Remove the duck and place on a rack above the roasting pan with the vegetables.","21":"Add tomato paste to the vegetables and mix well.","23":"Continue to roast for another half an hour, stirring the vegetables frequently.","25":"Remove the vegetable pan from the oven and de-glaze with half a bottle of red wine.","27":"Scrape all that into a stock pot and set aside.","29":"Continue to roast the duck for another half an hour or until, when pressing under the wing, the meat does not spring back and feels dull","31":"Remove the duck from the oven and cool.","33":"Cut duck down the middle lengthwise.","35":"Remove all the bones and set the duck halves aside","37":"Chop the bones into large pieces and add to the stockpot with the vegetables.","39":"Add bay leaves, pepper corns and fresh herbs: thyme, rosemary, oregano, sage, parsley.","41":"Top with chicken broth till the duck bones and vegetables are swimming in the liquid and simmer for a good 6 hours, half covering the pot.","43":"Strain the liquid and let it cool for an hour.","44":"Skin off all the fat that has floated to the top with a ladle and reduce the stock to about 400ml, or until it has become quite thick.","46":"Strain again through a very fine sieve and add the cherries.","47":"Finish with a knob of butter"}
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