Breast and leg of the Crispy Roast Duck with Clementine Ragout and SanLucar Opal® Apple Red Cabbage
Breast and leg of the crispy roast duck
Ingredients for 4 servings
- 1 duck (ready to cook, at least 2 kg)
- 1 bundle of soup greens
- 1 tsp tomato paste
- 2/3 litres of water
- 1/4 l dry white wine
- 1 bay leaf
- 1 branch of sage
- Salt
- Freshly ground pepper
- 1 bunch of Thyme
Preparation:
Thoroughly wash the duck and dab dry. Clean the innards and the throat as well, then dab dry. Wash, dry, clean and chop the soup greens into small pieces. Remove visible fat from the duck. Heat a coated pan and drain the duck fat in the pan. Add the garnish and soup greens and sauté in the pan. Douse with 1/4 l of water. Add the wine and bay leaf. Wash and dry the sage. Cover pan and simmer for two hours. Stirring occasionally.
Season duck from inside and outside well with salt and pepper. Wash the thyme and dry and put into the duck. Clamp or sew up the body opening, bind the legs with kitchen yarn and fix the wings. Preheat oven to 200° C.
Place a dripping pan on the lower rack with one 1/4 l of water. Place the duck on a grill grate over this and bake for 2 hours. Brush or pour over the stock regularly. Remove from the oven and place on a plate and keep warm. Sieve the roast stock and collect in a saucepan. Add the sauce and leave to cook for a short time. Serve duck in its entirety, then carve.
Tip: Use preheated plates for food.
Clementine Grape Ragout
Ingredients for 4 servings
- 4 SanLucar Clementines
- 20 g powdered sugar
- 1/4 litre of orange juice
- 20 g sugar
- 1/2 vanilla pod, of which the marrow is scratched out
- 1 cm cinnamon stick
- Orange peel, cut into strips
- 1 tsp corn starch
Preparation:
For the ragout, add 20 grams of powdered sugar to a saucepan and let it caramelize over medium heat. Douse with the orange juice. Add sugar, vanilla, cinnamon and orange peel. Boil off the liquid and slightly bind with the corn starch. If necessary, add in fresh orange juice. Remove the cinnamon bark and the orange peel. Peel the clementines and marinate with the grapes in the orange stock.
SanLucar Opal® Apple Red Cabbage
Ingredients for 8 people
- 2 kg of red cabbage
- 1 SanLucar Lemon
- 50 g sugar
- ¼ l strong red wine (e.g. Merlot)
- 6 cl red wine vinegar
- ¼ l port wine
- 100 g of goose fat
- 2 onions
- 30 g of acacia honey
- 3 SanLucar Juice Oranges
- 100 grams of cranberries
- 1 SanLucar Opal® Apple
- Salt and pepper ground with a mill