User Manual

Poultry and meat 83
Crispy duck with baked apple stuffing [Index: ] [Index: ]
MCRC00837935_BO_Knusprige_ente_m_Bratapfel-028MCIM00907287_SE_Knusprige_ente_m_Bratapfel-011MCRC00896911_NF_Knusprige_Ente_m_Bratapfel017_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry
For 3 servings
Large glass roaster
MEAT:
1 fresh duck, 2.4 kg, without giblets
Approx. 10 g fresh marjoram
Sea salt
Pepper, freshly ground
30 g orange marmalade
BAKED APPLE STUFFING:
2 sour apples, e.g. Santana or Braeburn
10 g raisins
1 fresh date, pitted
15 g marzipan
10 g chopped walnuts
SAUCE:
250 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 duck 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 duck inside and out with sea
salt, pepper and marjoram. Apply orange marmalade liberally to the inside of the duck.
3. Wash the apples and remove the core to create a good-sized hole. Chop the raisins, date and
marzipan and mix with the walnuts. Fill the apples with the raisin mixture.
4. Fill the duck with 2 apples, seal the opening with cocktail sticks and tie up in a criss-cross pattern
with kitchen string.
5. Place the duck into the glass roaster 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. Take the cooked duck out of the oven, place on a separate dish and keep warm.
8. For the sauce, skim off the excess fat and put to one side. Pour the duck stock into the glass
roaster and deglaze the solids in the juices adhering to the roaster using a brush. Pour everything into
a pot and heat up 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 up the duck into portions and serve with the sauce.
Setting procedure:
Convection
170 °C
Roasting time: 70 minutes
then
Circo-roasting
170 °C
Roasting time: 40-50 minutes