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🍽️ Crispy Duck

508 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the onions and chop them into large cubes.
  2. 2. Clean the soup vegetables.
  3. 3. Wash the carrots, celery, and parsley root.
  4. 4. Peel the root vegetables and cut them into large pieces.
  5. 5. Slice the leek lengthwise.
  6. 6. Wash the leek thoroughly.
  7. 7. Cut the leek into thick rings.
  8. 8. Rinse the duck inside and out.
  9. 9. Trim off visible fat from the duck.
  10. 10. Remove any feather quills with tweezers.
  11. 11. Season the duck inside and out with salt and pepper.
  12. 12. Cut off the wing tips with poultry shears.
  13. 13. Place the duck breast-side down in a large roasting pan.
  14. 14. Arrange the onions and soup vegetables around the duck.
  15. 15. Add the wing tips to the roasting pan.
  16. 16. Add any innards to the roasting pan.
  17. 17. Bring the poultry broth to a boil in a small pot.
  18. 18. Pour the hot broth into the roasting pan.
  19. 19. Preheat the oven to 220 °C.
  20. 20. Place the roasting pan on the second rack from the bottom.
  21. 21. Roast the duck for 30 minutes at 220 °C.
  22. 22. Reduce the heat to 100 °C.
  23. 23. Roast the duck for another 4 hours.
  24. 24. Keep an eye on the duck towards the end of the cooking time.
  25. 25. Poke the skin around the legs and breast with a meat fork.
  26. 26. Allow the fat to drain out.
  27. 27. Baste the duck occasionally with the pan juices.
  28. 28. Place the oven rack on the drip tray.
  29. 29. Place the duck breast-side down on the rack.
  30. 30. Turn the oven back up to 220 °C.
  31. 31. Roast the duck for about 30 minutes until crispy.
  32. 32. Turn the duck once or twice.
  33. 33. Make sure the skin does not become too dark.
  34. 34. Pour the pan drippings with vegetables through a sieve.
  35. 35. Catch the liquid in a fat separator.
  36. 36. Pour the defatted stock into a pot.
  37. 37. Add the vegetables from the sieve to the stock.
  38. 38. Bring the mixture to a boil.
  39. 39. Stir in the redcurrant jelly.
  40. 40. Stir in the soy cream.
  41. 41. Bring the sauce to a boil again.
  42. 42. Puree the sauce with a hand blender.
  43. 43. Season the sauce with salt and pepper.
  44. 44. Serve the crispy duck with the vegetables.

Nutrition per serving