Rhubarb Duck in Vegetable Bed

Rating: 3.38 / 5.00 (16 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Vegetable bed:


For those who love strawberries:

Remove fat and giblets from duck. Cut off the neck and the wings at the joint. Crush bay leaves, peppercorns, juniper berries with salt in a mortar, add paprika powder. Line washed duck inside and outside with it. Chop neck and wings. Clean rhubarb, rinse, cut diagonally into liter cm wide pieces. Clean greens, spring onions, rinse. Cut coarsely into cubes. Peel and dice shallots. Pluck basil, peeled cored apples cut into cubes. Dice cleaned carrots, mix half of rhubarb with green onions, apples, basil, shallots, carrots and crumbled cinnamon, stuff into duck.

Soup greens and duck fat on the juice pan form, put duck on it. Pour about a quarter of a liter of water. Roast duck in heated stove on lowest rack at 225 degrees (gas: 4) for 2 to 2 and a quarter hours. Ladle in between and perhaps pour on a tiny bit of water. Cook test after 2 hours: Prick duck with meat fork on thigh. If the appearing gravy is red, the duck is not yet cooked. The juices must be clear and transparent.

For the sauce, brown the chopped giblets (except for the liver), neck and wings without fat, fill with an eighth of a liter of water, turn down for 12 to 15 minutes.

In another saucepan, melt confectioners’ sugar with 20 g of butter until brown caramel, extinguish with apple cider and cook for about 10 minutes.

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