VIDEO: Prepare the duck in a Roman pot

Please remember to water your Roman pot sufficiently. How exactly this works with your Römertopf can be found in the instructions for use.

Cooking duck in a Roman pot - that's how it's done

1. First wash and clean the spring onion and cut it into very fine rings. The onion rings are spread on the bottom of the Roman pot.
2. Peel the piece of ginger, grate it finely and add it to the römertopf with the spring onions.
3. the duck is now washed, dabbed dry and applied to the vegetables placed.
4. Mix the sugar, poultry stock, soy sauce, rice wine and star anise together and pour it over the duck.


Crispy roast chicken - this is how it works in the Römertopf

If you value the preparation of food in a way that preserves vitamins and is low in fat, then ...

In the oven, the meat becomes tender and crispy

1. The Römertopf, closed with the lid, must now be placed in the oven. It should definitely be cold and not preheated.
2. The duck should cook at 230 ° C for about 75 minutes. The cooking time depends a little on the size and weight of the duck.
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3. When the cooking time is up, take the Römertopf out of the oven, place the duck on a wire rack and brown in the stove for another 40 minutes until it is nice and crispy.
4. In the meantime, leave the gravy in the refrigerator to cool off. This will make it easier to degrease the sauce. Of course, you can also degrease using a fat separator.
5. The defatted poultry stock is pureed and seasoned. If necessary, you can thicken it with a little sauce thickener. But that is a matter of personal taste.
6. When the duck is ready, it is taken out of the oven and served with the boiled sauce.

Taste it with this poultry dish rice or potato dumplings are best. Bon Appetit!