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🍽️ Crispy Duck with Pomegranate and Chestnuts

1380 kcal · 30 min · 4 servings

Crispy Duck with Pomegranate and Chestnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the duck under cold running water. Pat it dry inside and out with a kitchen towel.
  3. 3. Peel the shallots. Cut them into wedges.
  4. 4. Peel the apples. Cut them into quarters. Remove the core. Cut the apple pieces into wedges as well.
  5. 5. Place the shallots and apples into a bowl.
  6. 6. Strip the rosemary needles from the stems. Mix them into the apple and shallot mixture.
  7. 7. Season the apple mixture with salt and pepper.
  8. 8. Season the duck inside and out generously with salt and pepper.
  9. 9. Stuff the duck with the apple and shallot mixture.
  10. 10. Close the opening of the duck using kitchen twine and trussing needles.
  11. 11. Place the duck breast-side up on an oven rack.
  12. 12. Preheat the oven to 200 degrees Celsius. Switch to the fan-forced (convection) setting.
  13. 13. Wash and clean the onions, carrots, celery, and leeks.
  14. 14. Peel the carrots and celery. Cut everything into large chunks.
  15. 15. Distribute the vegetables in a roasting pan.
  16. 16. Season the vegetables in the pan with salt and pepper.
  17. 17. Pour in enough meat stock to just cover the bottom of the pan.
  18. 18. Place the oven rack with the duck onto the roasting pan.
  19. 19. Roast the duck in the oven for about 2 hours.
  20. 20. Add more stock occasionally. Keep the bottom covered, but allow the vegetables to brown.
  21. 21. Baste the duck with the pan juices from time to time.
  22. 22. Melt 1 tablespoon of butter in a saucepan.
  23. 23. Toss the chestnuts (maroni) in the butter.
  24. 24. Sprinkle the chestnuts with powdered sugar.
  25. 25. Caramelize the chestnuts lightly.
  26. 26. Deglaze the chestnuts with a little meat stock.
  27. 27. Let the sauce simmer until it becomes slightly thick.
  28. 28. Wash the savoy cabbage. Clean it.
  29. 29. Cut the savoy cabbage into quarters. Remove the hard core.
  30. 30. Cut the savoy cabbage quarters into strips.
  31. 31. Blanch the savoy cabbage strips in salted water for about 5 minutes. They should remain slightly crisp.
  32. 32. Shock the savoy cabbage with cold water. Let it drain well.
  33. 33. Toss the savoy cabbage in a wide pot or pan with the remaining butter until hot.
  34. 34. Season the savoy cabbage with salt and nutmeg.
  35. 35. Keep the duck warm in the oven at 100 degrees Celsius.
  36. 36. Increase the heat briefly if the skin is not crispy enough.
  37. 37. Strain the roasted vegetables through a fine sieve. Catch the sauce.
  38. 38. Skim the fat off the sauce.
  39. 39. Bring the sauce to a boil.
  40. 40. Taste the sauce and adjust the seasoning.
  41. 41. Add the pomegranate seeds to the sauce.
  42. 42. Place the savoy cabbage into a serving bowl.
  43. 43. Top the savoy cabbage with the glazed chestnuts.
  44. 44. Pour a little sauce onto a large platter.
  45. 45. Remove the twine and trussing needles from the duck.
  46. 46. Arrange the duck on the platter.
  47. 47. Serve the remaining sauce on the side.

Nutrition per serving