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🍽️ Four Country Duck with Mushrooms and Fruity Sauce

577 kcal · 30 min · 4 servings

Ingredients

• 2 Four-Country Duck (approx. 1.8 kg each)
• Salt
• Pepper
• 2 sprigs Sage
• 400 g Duck offal
• 2 Carrots
• 2 Onions
• 150 g Celeriac
• 1 tbsp Vegetable oil
• 1 tbsp Tomato paste
• 200 ml Red wine
• 400 ml Poultry broth
• 3 Allspice berries
• 1 tsp Black peppercorns
• 1 Bay leaf
• 300 g Cherries
• 3 Shallots
• 400 g Chanterelles
• 3 tbsp Butter
• 40 ml Crème de Cassis liqueur
• 2 tbsp Cherry jelly
• 400 g Chanterelles
• 2 tbsp Chive rings

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with convection fan.
2. 2. Rinse the ducks thoroughly.
3. 3. Pat the ducks dry inside and out with kitchen paper.
4. 4. Season the ducks inside and out with salt and pepper.
5. 5. Place one sprig of sage inside each duck.
6. 6. Place the ducks breast-side up on a wire rack.
7. 7. Place the rack into the oven.
8. 8. Fill a roasting pan with about two centimeters of water.
9. 9. Slide the roasting pan underneath the wire rack.
10. 10. Roast the ducks for about one hour and 15 minutes.
11. 11. Rinse the duck trimmings.
12. 12. Pat the duck trimmings dry with kitchen paper.
13. 13. Rinse the carrots, onions, and celery.
14. 14. Peel the carrots, onions, and celery.
15. 15. Dice the vegetables.
16. 16. Heat oil in a frying pan.
17. 17. Sauté the duck trimmings for about 10 minutes, stirring constantly.
18. 18. Add the prepared vegetables to the pan.
19. 19. Continue to sauté the vegetables for another 10 minutes until browned.
20. 20. Stir the tomato paste into the pan.
21. 21. Deglaze the pan with wine.
22. 22. Deglaze the pan with broth.
23. 23. Let the sauce simmer for about 30 minutes.
24. 24. Add allspice, peppercorns, and the bay leaf.
25. 25. Let the sauce simmer for another 30 minutes.
26. 26. Strain the sauce through a sieve.
27. 27. Degrease the sauce if necessary.
28. 28. Reduce the sauce to about 200 milliliters.
29. 29. Season the sauce with salt and pepper.
30. 30. Wash the cherries.
31. 31. Pit the cherries.
32. 32. Peel the shallots.
33. 33. Finely chop the shallots.
34. 34. Set aside about one third of the shallots.
35. 35. Sauté the remaining shallots in one tablespoon of hot butter until translucent.
36. 36. Deglaze the shallots with the liqueur.
37. 37. Stir the jelly into the mixture.
38. 38. Stir the cherries into the mixture.
39. 39. Bring the sauce to a boil.
40. 40. Remove the sauce from the heat.
41. 41. Season the sauce with salt.
42. 42. Clean the chanterelles.
43. 43. Sauté the chanterelles in the remaining butter for 2 to 3 minutes.
44. 44. Add the reserved shallots.
45. 45. Sauté the shallots for another 1 to 2 minutes.
46. 46. Season the mushrooms with salt and pepper.
47. 47. Sprinkle chives over the mushrooms.
48. 48. Arrange the mushrooms on two plates.
49. 49. Place one duck on each plate.
50. 50. Serve the duck with the duck sauce and the cherry sauce.

Nutrition per serving

• kcal: 577
• Protein: 41 g · Fett/Fat: 42 g · Carbs: 7 g