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🍽️ Crispy Duck with Orange Filling

614 kcal · 30 min · 4 servings

Ingredients

• 2 sour apples
• 2 tbsp lemon juice
• 2 thyme sprigs
• 1 rosemary sprig
• 8 organic oranges
• 80 g ground almond kernels
• 0.5 tsp ground allspice
• salt
• pepper (from the mill)
• 2 kg duck ready for cooking (1 duck)
• 300 ml poultry stock (jar)
• 2 tbsp honey

Instructions

1. 1. Wash the apples, peel them, and cut them into small cubes.
2. 2. Remove the core from the apple pieces.
3. 3. Drizzle the apple cubes with lemon juice.
4. 4. Wash the thyme and rosemary sprigs and shake them dry.
5. 5. Pluck the leaves off the sprigs.
6. 6. Remove the segments from two oranges.
7. 7. Mix the orange segments into the apples.
8. 8. Stir the ground almonds and allspice into the apple mixture.
9. 9. Season the filling with salt and pepper.
10. 10. Wash the duck and pat it dry inside and out.
11. 11. Rub the duck inside and out with salt and pepper.
12. 12. Stuff the apple mixture into the duck cavity.
13. 13. Close the belly opening with kitchen twine.
14. 14. Poke the duck under the wings with a sharp object.
15. 15. Place the duck breast-side down in a roasting pan.
16. 16. Pour 200 milliliters of hot water into the roasting pan.
17. 17. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas level 2-3).
18. 18. Roast the duck in the preheated oven for one and a half hours.
19. 19. Baste the duck with poultry stock in between.
20. 20. Peel five oranges with a sharp knife.
21. 21. Slice the peeled oranges.
22. 22. Wash the last orange thoroughly with hot water.
23. 23. Remove the peel of the last orange using a zester (a tool for peeling the skin).
24. 24. Squeeze the juice from the last orange.
25. 25. Turn the duck over after the first cooking period.
26. 26. Add the orange slices, orange juice, and orange zest to the duck.
27. 27. Roast the duck for another thirty minutes.
28. 28. Baste the duck repeatedly with stock until the skin is crispy.
29. 29. Remove the duck from the oven after the cooking time is finished.
30. 30. Place the duck on a rack.
31. 31. Brush the duck with honey.
32. 32. Let the duck rest in the turned-off oven for fifteen minutes.
33. 33. Remove the orange slices from the sauce.
34. 34. Defat the sauce.
35. 35. Bring the sauce to a boil.
36. 36. Thicken the sauce if desired.
37. 37. Plate the duck on a hot platter.
38. 38. Garnish the duck with the orange slices.
39. 39. Serve the sauce separately.

Nutrition per serving

• kcal: 614
• Protein: 68 g · Fett/Fat: 32 g · Carbs: 14 g