Baltic Maid

Roasted Duck

Posted on | December 26, 2012 | 6 Comments

It is tradition in Germany to exchange Christmas gift on Christmas Eve. When small children are present, the “Weihnachtsmann” (Santa) might visit and hand out presents personally. Usually the kids sing a song or a recite a poem for Santa. On Christmas Eve, many German families eat potato salad and Bockwurst (sausages similar to links). On the 25th and/or 26th of December, which are called the first and second Christmas Day, quite often a rather fancy meal is served and family visits. A roasted duck or a roasted goose are often served on these days with sides of Rotkohl and potatoes or potato dumplings. Rotkohl is a traditional German side dish which is cooked red cabbage with onions and apples and it tastes slightly sweet and sour.

Roasted Duck

Ingredients

  • 1 duck
  • salt, pepper
  • 400 ml / a little more than 1 1/2 cups + 2 tbsp water

Filling

  • apples, cored and cut into chunks
  • prunes
  • herbs (optional)

Directions

Preheat the oven to 200°C (392°F).

Wash the prepared duck and pat it dry with kitchen towels. Season the inside and the outside with salt and pepper. Stuff the duck with the apple pieces, prunes, and if desired the herbs.

Place the duck in a large baking dish and pour the hot water into the dish. Bake the duck until it is done and golden brown on all sides which will take probably about 2 1/2 hours. In order to prevent burning the skin you might have to cover the duck with aluminum foil for a little while. A few times while baking the duck, baste it with the cooking liquid. If the duck was covered, make sure to uncover it for the last 30 minutes or so and baste it with the liquid once more Then bake it until the skin becomes crispy.

You can season the cooking liquid with salt and serve it plain as gravy. Or you add the cooking liquid to a sauce pan. Mix a little bit of flour or starch into a little bit of cold water and add this flour mix to the sauce. Heat the sauce while constantly stirring until the gravy thickened. Season to taste.

Serve the duck with potatoes or potato dumplings, traditional German red cabbage, and the gravy. Guten Appetit!

Source:  Chefkoch.de

Knuspriger Entenbraten

Zutaten

  • 1 Ente
  • Salz, Pfeffer
  • 400 ml Wasser

Füllung

  • Äpfel, Kerngehäuse entfernt und Äpfel in Stücke geschnitten
  • getrocknete Pflaumen
  • Kräuter (auf Wunsch)

Zubereitung

Den Ofen auf 200°C (392°F) vorheizen.

Die Ente waschen und mit Küchenpapier trocken tupfen. Anschlieβend mit Salz und Pfeffer innen und auβen einreiben. Die Ente mit den Apfelstückchen, den getrockneten Pflaumen und auf Wunsch mit Kräutern füllen.

Die Ente und das heiβe Wasser in einen Bräter geben. Die Ente backen bis sie goldbraun, knusprig und gar geworden ist, was ungefähr 2 1/2 Stunden dauern kann. Um zu verhindern, daβ die Haut zu dunkel wird, eventuell etwas Aluminiumfolie für einie Weile über die Ente legen. Zwischendurch die Ente einige Male mit der Bratensoβe bestreichen. Falls die Ente mit Folie bedeckt war, diese zum Ende hin entfernen und die Ente noch einmal mit der Bratensoβe bestreichen und dann circa 30 Minuten ohne Folie backen backen, bis die Ente schön knusprig geworden ist.

Die Entenbratensoβe mit Salz würzen und entweder so wie sie ist zum Fleisch reichen. Oder aber man kann die Soβe binden. Dafür ein wenig Mehl oder Stärke mit ein wenig kaltem Wasser vermischen und das Mehlgemisch mit einem Schneebesen in die Soβe einrühren und diese dann erhitzen bis die Soβe dick wird. Abschmecken.

Zum Entenfleisch mit Soβe passen Kartoffeln oder Kartoffelklöβe sowie Rotkohl. Guten Appetit!

Quelle:  Chefkoch.de

Comments

6 Responses to “Roasted Duck”

  1. Paula
    December 27th, 2012 @ 06:14

    What a duck, simple recipe, but seems tasty, I love it!

    This year with spent Weihnachten in Germany, and what you say is a ‘short summary’ of what we’ve experienced, we loved it!!!

    I get the recipe, because at Epiphany (in Spain we celebrate 5th-6th January) we want to prepare German food ;) I bought some magazines, and lots of food, but this yours also will come with me ;)

  2. Julia | JuliasAlbum.com
    December 27th, 2012 @ 15:38

    What a beauty! I roasted duck last Christmas, this Christmas I roasted … a goose! It was wonderful! Unfortunately I was unable to get as pretty picture as your whole roasted duck because I had to slice goose into several sections midway through baking time to ensure even cooking and make sure I don’t overcook or undercook certain parts.

  3. My Italian Smörgåsbord
    January 1st, 2013 @ 10:05

    I never had a “whole” duck, I mean, had duck breasts but never saw the whole animal like that. sounds good and Christmas-y. It is also Italian habit to have meat on the 25th and 26th (and only fish on the 24th). Happy New Year!

  4. Jen
    January 1st, 2013 @ 15:36

    Sieht super lecker aus!! Hoffe Du hattest schoene Weihnachten und einen gute Rutsch :-) Die bunten Teller kenn ich uebrigens auch noch, obwohl wir das hier in Kanada nicht machen. Es ist halt irgendwie nicht dasselbe ….

  5. BalticMaid
    January 1st, 2013 @ 21:40

    @ Paula: I am happy to hear that you enjoyed Weihnachten in Germany. That’s fun! I hope you had the chance to take a stroll through a Christmas Market. I really miss those.
    Oh, you’ll make German food? That’s exciting. I hope you’ll enjoy it. Guten Appetit! And Happy New Year!

    @ Julia: I love goose. It’s so tasty. I am sorry the picture didn’t turn out quite as you wanted them to be. I don’t like when this happens and it does happen quite a lot here. :-P I hope you had a wonderful Christmas time! Happy New Year!

  6. BalticMaid
    January 1st, 2013 @ 21:50

    @ My Italian Smörgåsbord: Isn’t duck tasty? I love the flavour. I did not know this about the fish on the 24th. I learned something new. Thank you. I hope you had a wonderful Christmas and wish you and your family a happy New Year!

    @ Jen: Danke! Ich wuensche Dir und Deiner Familie ein wunderschoenes und gesundes Neues Jahr!

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