Duck Roast
Main Dishes | European cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
Duck Roast
Ingredients
- Canned Baby Beets - 14.1 oz
- Water - 3 qt
- Duck - 1½ kg
- Bacon - 3.5 oz
- Garlic - 1 head
- Duck Fat - 4 spoons
- Onion - 2 heads
- Celery stalk - 3 pieces
- Leek - 1 piece
- Rutabaga - 2 pieces
- Carrot - 3 pieces
- Potato - 17.6 oz
- White Cabbage - 1 piece
- Cayenne Pepper - ¼ spoons
- Parsley - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the bacon into strips.
Step 3
Prepare the duck.
Step 4
Peel the garlic.
Step 5
In a large ovenproof pot, melt half of the duck fat and add the duck and bacon. Sear until golden brown, then add the garlic cloves and cook for another 1-2 minutes.
Step 6
Pour in water, bring to a boil, and simmer covered on low heat for about 2 hours.
Step 7
Cut the onion into feather-like strips. Slice the celery.
Step 8
Chop the carrot, potato, and turnip into large pieces.
Step 9
Wash the leek and slice it into half-moons.
Step 10
Shred the cabbage.
Step 11
When the duck legs become tender, remove them from the pot and separate the meat from the bones.
Step 12
Strain the broth and set it aside.
Step 13
Heat the remaining duck fat in a pot over medium heat. Sauté the onion, leeks, and celery until softened.
Step 14
Add the duck meat and potatoes, then pour in the strained broth. Cook for 15-20 minutes.
Step 15
Add the carrots and turnips, and cook until the potatoes are tender.
Step 16
Meanwhile, chop the garlic, bacon, cayenne pepper, and parsley in a blender. Add a few ladles of broth and blend until smooth.
Step 17
Add the resulting puree to the pot, along with the cabbage and beans, after draining the liquid from the beans. Season with salt and pepper, stir, and simmer for another 5–7 minutes.
Step 18
Serve, seasoned with black pepper.
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