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Poultry and meat 99
Crispy ducks with baked apple stuffing [Index: ] [Index: ]
MCRC00837935_BO_Knusprige_ente_m_Bratapfel-028_F39MCIM00907287_SE_Knusprige_ente_m_Bratapfel-011MCRC00896911_NF_Knusprige_Ente_m_Bratapfel017_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry
For 6 servings
Universal pan and wire rack
MEAT:
2 fresh ducks without giblets, approx. 2.4 kg
each
Approx. 15 g fresh marjoram
Sea salt
Pepper, freshly ground
60 g orange marmalade
BAKED APPLE STUFFING:
4 sour apples, e.g. Santana or Braeburn
20 g raisins
2 fresh dates, pitted
30 g marzipan
20 g chopped walnuts
SAUCE:
500 ml duck stock from a jar or poultry stock
Sea salt
Pepper, freshly ground
1 tbsp orange marmalade
1 tbsp cornflour
IN ADDITION:
Cocktail sticks
Kitchen string
Per serving
1123 kcal, 31 g carbs, 77 g fat, 28 g protein,
2,6 BU
PREPARATION
1. Rinse the ducks briefly in cold water, clean well inside and pat dry with kitchen towel.
2. Rinse the marjoram, shake dry and remove the leaves. Season the ducks inside and out with sea
salt, pepper and marjoram. Apply orange marmalade liberally to the inside of the ducks.
3. Wash the apples and remove the core to create a good-sized hole. Chop the raisins, dates and
marzipan and mix with the walnuts. Fill the apples with the raisin mixture.
4. Fill each duck with 2 apples, seal the opening with cocktail sticks and tie up in a criss-cross pattern
with kitchen string.
5. Place the ducks onto the wire rack with the breast side down and roast as indicated.
6. Turn after approx. 40 minutes. 10 minutes before the end of the cooking time, brush with the
meat juices and finish roasting as indicated.
7. Remove the roasted ducks from the oven, place into a separate dish and keep warm.
8. For the sauce, skim off the excess fat and put to one side. Add the duck stock to the universal pan.
Use a brush to detach the solids in the juices adhering to the frying pan, add to a pot and heat on the
hotplate. Season the sauce with sea salt, pepper and orange marmalade to taste. Mix the cornflour
with cold water and thicken the sauce with it.
9. Divide the ducks into servings and serve with the sauce.
Setting procedure:
CircoTherm
170 °C
Roasting time: 70 minutes
then
Circo-roasting
170 °C
Added steam, medium
Roasting time: 30-40 minutes
Tip:
The fat you skimmed off can be used cold for
bread and dripping or as an ingredient in red
cabbage.
Garnish the ducks with slices of orange and fresh
marjoram. Serve with red cabbage and potato
dumplings or German-style serviette dumplings.
!
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