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🍽️ Crispy Duck with Potato-Pear Filling and Orange Vegetables

1069 kcal · 30 min · 4 servings

Ingredients

• 1 medium duck (without innards)
• salt
• 3 medium potatoes
• 1 small onion
• 1 kg frozen broccoli
• 3 pears
• oil
• 200 g sliced almond kernels
• 4 oranges
• 4 slices bacon
• 100 ml sweet white wine
• 1 knob small fresh ginger
• pepper

Instructions

1. 1. Thoroughly wash the duck under running water.
2. 2. Remove the tail fat (pürzel) and the neck from the duck.
3. 3. Pat the duck completely dry with kitchen paper.
4. 4. Season the duck skin generously with salt.
5. 5. Place the duck in the refrigerator and let it rest overnight.
6. 6. Preheat the oven to 160 degrees Celsius.
7. 7. Peel the potatoes for the filling.
8. 8. Cook the potatoes in salted water until tender.
9. 9. Peel the onion for the filling.
10. 10. Dice the onion finely.
11. 11. Blanch one-third of the broccoli (cook briefly in boiling water).
12. 12. Puree the cooked potatoes, onion cubes, and blanched broccoli together.
13. 13. Season the puree with salt and pepper.
14. 14. Peel the pears and remove the core.
15. 15. Cut one of the pears into wedges.
16. 16. Dice the second pear into small cubes.
17. 17. Mix the pear cubes with one tablespoon of almonds.
18. 18. Fold the pear-almond mixture into the potato-broccoli puree.
19. 19. Stuff the duck with the prepared puree.
20. 20. Place the stuffed duck in a greased baking dish.
21. 21. Bake the duck in the oven for about 2 hours.
22. 22. Increase the oven temperature for the last 20 minutes.
23. 23. Place slices of bacon on the duck during the last 20 minutes.
24. 24. Let the duck roast until crispy during this time.
25. 25. Peel the oranges using a sharp knife.
26. 26. Slice the oranges into rounds.
27. 27. Heat fat in a pan.
28. 28. Sauté the remaining broccoli, orange slices, and pear wedges in the hot fat.
29. 29. Deglaze the vegetables with white wine.
30. 30. Continue to simmer the vegetables until cooked.
31. 31. Peel the ginger.
32. 32. Grate the ginger finely.
33. 33. Add the grated ginger to the vegetables.
34. 34. Simmer the ginger briefly with the vegetables.
35. 35. Toast the sliced almonds in a pan without fat.
36. 36. Season the vegetables with salt and pepper.
37. 37. Mix a portion of the toasted sliced almonds with the vegetables.
38. 38. Transfer the vegetables to a serving platter.
39. 39. Place the roasted duck on top of the vegetables.
40. 40. Brush the duck with the roasting juices.
41. 41. Sprinkle the remaining sliced almonds over the duck.
42. 42. Serve the remaining filling in a small bowl on the side.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 1069
• Protein: 63 g · Fett/Fat: 74 g · Carbs: 36 g