Buy and prepare ducks

Ingredients:

• 1 duck (approx. 2.5 kg)
• 250 g fresh pearl onions
• 300 g tomatoes
• 1 green pepper
• 1 bunch of parsley
• ¼ liter of white wine
• 40 g butter
• 150 g sour cream
• sugar
• Paprika powder, noble sweet
• pepper from the grinder
• salt
• knife
• Cutting board
• Kitchen brush
• small bowl
• several small saucepans
• Whisk
• Poultry shears
• large, heat-resistant plate
• Roasting tube
• Kitchen paper
• Stove with oven and baking tray

Buying duck - you should pay attention to this

• If you want to cook a delicious roast duck, you need to allow a few hours to prepare and cook it. It will therefore be all the more important to you that the dish succeeds and, above all, tastes good. It is therefore better not to buy frozen goods, but rather fresh ones duck. If in doubt, order them in advance from your trusted butcher.
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• Except for the breast, duck meat is not exactly lean. Although duck has a lot fewer calories than goose, it contains a lot more fat than chicken or turkey. This should be taken into account when buying a duck, as it means that a 2.5 kilogram duck is usually enough for 4 people.

How to prepare the vegetables

1. Skin the tomatoes by briefly putting them in the boiling water water place, then dip in cold water and peel off the skin with a sharp knife. Halve the skinned tomatoes, remove the seeds and stems and cut them into quarters.
2. Wash the bell peppers, cut them in half and remove the seeds and the whitish inner workings. Then divide them into coarse pieces.
3. Clean the fresh pearl onions. As an alternative to fresh pearl onions, you can also buy onions by the glass. All you have to do now is pour it off.


Roast pork in a roasting tube

The roasting tube ensures that your roast pork remains nice and juicy and thus ...

4. Rinse the bunch of parsley and finely chop the leaves.

Prepare and cook the duck roast

1. Sometimes you can also find remains of feathers on ducks that have been bought ready to cook. Remove them carefully so you don't chew on them later. They should also cut off fat pads.
2. Then rinse the duck with cold water and pat it dry.
3. Make a mixture of salt, pepper and paprika powder in a small bowl and rub the duck inside and out.
4. Melt the butter and brush the duck with it.
5. Cut the roasting tube. This should be at least 10 centimeters longer than the duck at both ends. Close one end with an enclosed clasp.
6. Slide the duck into the middle of the tube and put the vegetables all around. Pour 100 ml of white wine into it, carefully inflate the tube and seal the other end of the tube.
7. Poke a few small holes in the top of the roasting tube with a sharp knife or a kitchen needle and set the oven temperature to 200 degrees.
8. Place the duck on the cold baking sheet and immediately close the oven door.
9. Once the oven has reached 200 degrees, it takes about 1.5 to 2 hours for the duck to be cooked through.
10. At this time you can start that garnish - for example boiled potatoes - to prepare.

A delicious sauce is made from the meat stock

1. When the cooking time is up, take the roast duck out of the oven, switch it off and immediately close the door again.
2. Then cut open the roasting tube on the top and remove the duck. Now, if you want, you can carve them.
3. Place the (cut) duck on a heat-resistant platter with the cooked vegetables around it. Slide the plate back into the oven to keep it warm.
4. Pour the meat stock from the hose into a saucepan, degrease it and stir in the remaining white wine and let the liquid boil down a little.
5. Take the pan off the fire and stir in the cream. Then season the sauce with salt, pepper and sugar and serve it separately from the duck meat and vegetables in a sauce boat.
6. Sprinkle the vegetables with the chopped parsley and put the plate directly on the table.

Now at least you will appreciate that you have a roasting tube for meat and vegetables have used. The annoying scrubbing of the oven is no longer necessary and the kitchen is clean and tidy in just a few simple steps.

Bon Appetit!