Roast duck with apples and beets

Roast duck with apples and beets

Based on 5 ratings

Difficulty

Medium 👍
50
min.
Preparation
190
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
whole duck
apples
50 g
red beets
75 g
smoked bacon
1 cloves
garlic
½
onion
1
bay leaves
½ tbsp
salt
50 ml
water
1 tbsp
clarified butter
200 g
sauerkraut
black peppercorns
50 g
golden syrup
1 tsp
dill
salt
MetricImperial

Utensils

2 cutting boards, knife, paper towels, garlic press, peeler, bowl (large), roasting pan (with lid), frying pan, rubber spatula, poultry shears, carving fork

How-To Videos

how-to-sharpen-a-knife

How to sharpen a knife

how-to-core-and-slice-an-apple

How to core and slice an apple

Nutrition per serving

Cal1857
Protein44 g
Fat147 g
Carb95 g
  • Step 1/5

    Preheat the oven to 180°C/360°F. Pat the duck dry and remove wingtips and tail if necessary. Press the garlic with a garlic press. Rub the duck all over with salt and garlic.
    • ½ whole duck
    • 1 cloves garlic
    • salt
    • cutting board
    • knife
    • paper towels
    • garlic press

    Preheat the oven to 180°C/360°F. Pat the duck dry and remove wingtips and tail if necessary. Press the garlic with a garlic press. Rub the duck all over with salt and garlic.

  • Step 2/5

    Halve and thinly slice onion. Cube smoked bacon. Core the apples and cut them into wedges. Peel and dice the beet. Mix beet, apples, and bacon with half the bay leaves and salt, then use that mixture to stuff the duck.
    • ½ onion
    • 75 g smoked bacon
    • apples
    • 50 g red beets
    • ½ bay leaf
    • ½ tbsp salt
    • peeler
    • bowl (large)

    Halve and thinly slice onion. Cube smoked bacon. Core the apples and cut them into wedges. Peel and dice the beet. Mix beet, apples, and bacon with half the bay leaves and salt, then use that mixture to stuff the duck.

  • Step 3/5

    Transfer duck to a roasting pan. Add water and roast, covered, at 180°C/360°F for approx. 2.5 hrs. Remove the lid and turn the oven to 200°C/390°F. Continue roasting for approx. 40 min., or until the duck is cooked through and golden brown.
    • 50 ml water
    • roasting pan (with lid)

    Transfer duck to a roasting pan. Add water and roast, covered, at 180°C/360°F for approx. 2.5 hrs. Remove the lid and turn the oven to 200°C/390°F. Continue roasting for approx. 40 min., or until the duck is cooked through and golden brown.

  • Step 4/5

    When the duck is almost done, add clarified butter to a frying pan over medium heat. Fry the onion until translucent. Add sauerkraut, remaining bay leaf, black peppercorns, and golden syrup and let cook. Season with salt.
    • 1 tbsp clarified butter
    • 200 g sauerkraut
    • ½ bay leaf
    • black peppercorns
    • 50 g golden syrup
    • salt
    • frying pan
    • rubber spatula

    When the duck is almost done, add clarified butter to a frying pan over medium heat. Fry the onion until translucent. Add sauerkraut, remaining bay leaf, black peppercorns, and golden syrup and let cook. Season with salt.

  • Step 5/5

    Carve the roast duck for serving. Enjoy with sauerkraut, apple-beet stuffing, and dill. Enjoy!
    • 1 tsp dill
    • poultry shears
    • carving fork
    • cutting board

    Carve the roast duck for serving. Enjoy with sauerkraut, apple-beet stuffing, and dill. Enjoy!

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