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🍽️ Crispy Duck with Potato Roulade

1471 kcal · 30 min · 4 servings

Ingredients

• 1 duck (2,5 kg, ready for the kitchen)
• salt
• pepper (from the mill)
• 2 onions
• 1 apple
• 1 tsp marjoram (dried)
• 2 tbsp parsley (chopped)
• butter
• 250 ml poultry stock (jar)
• 250 g potatoes (mealy-cooking)
• 100 g flour
• 40 g semolina
• 50 g melted butter
• 2 egg yolks
• 1 pinch salt
• 20 g butter
• 80 g pine nuts
• 80 g raisins
• 2 tbsp fresh chopped rosemary
• 3 pressed garlic cloves
• 1 chopped, deseeded chili pepper
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the duck thoroughly and pat it dry with a kitchen towel.
2. 2. Separate the wing tips and chop them roughly.
3. 3. Rub the duck inside and out with salt and pepper.
4. 4. Peel the onions and the apple.
5. 5. Remove the core from the apple.
6. 6. Dice the onions and apple roughly.
7. 7. Mix the vegetables with the herbs.
8. 8. Stuff the duck with the herb mixture.
9. 9. Secure the opening with wooden skewers.
10. 10. Place the duck breast-side down in a roasting pan.
11. 11. Pour about 500 milliliters of water into the roasting pan.
12. 12. Roast the duck in the oven for about 2 hours until golden brown.
13. 13. Turn the duck over after 1 hour.
14. 14. Baste the duck several times with the pan juices during roasting.
15. 15. Remove the cooked duck from the roasting pan.
16. 16. Remove the stuffing from the duck.
17. 17. Keep the duck warm in the oven at 70 degrees Celsius.
18. 18. Defat the pan juices thoroughly.
19. 19. Fry the duck wings vigorously in 1/2 tablespoon of butter in a pot.
20. 20. Deglaze the wings with the pan juices.
21. 21. Add the stuffing and the poultry stock.
22. 22. Let the sauce simmer for 15 to 20 minutes.
23. 23. Strain the sauce through a sieve into a clean pot.
24. 24. Season the sauce with salt and pepper to taste.
25. 25. Keep the sauce warm.
26. 26. Peel the potatoes and wash them.
27. 27. Boil the potatoes in salted water for about 25 minutes.
28. 28. Drain the potatoes and let them steam dry.
29. 29. Press the potatoes through a potato ricer.
30. 30. Knead the potatoes quickly with the remaining ingredients into a dough.
31. 31. Fry pine nuts and raisins briefly in butter.
32. 32. Remove the pan from the heat.
33. 33. Mix the nuts and raisins with the remaining filling ingredients.
34. 34. Roll out the potato dough to about 1 cm thickness.
35. 35. Spread the filling evenly over the dough.
36. 36. Roll up the dough with the filling.
37. 37. Wrap the roulade in a damp kitchen towel.
38. 38. Tie the roulade securely with kitchen twine.
39. 39. Cook the roulade like a dumpling for about 20 minutes in simmering salted water.
40. 40. Turn on the oven grill shortly before serving.
41. 41. Grill the duck until crispy.
42. 42. Serve the duck meat portion-wise on pre-warmed plates.
43. 43. Place the sliced potato roulade alongside.
44. 44. Add some sauce.

Nutrition per serving

• kcal: 1471
• Protein: 84 g · Fett/Fat: 100 g · Carbs: 60 g