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Roast duck with brussels sprouts Recipe

Roast duck with brussels sprouts

Recipe Ingredients for Roast duck with brussels sprouts

1 pc Duck ready to cook about 2 kg
0 13 l
Water 2 tsp
Coriander seeds 1 tbsp
Maple syrup 4 tbsp
Sherry medium 1 tbsp
Creme fraiche 750 g
Brussels sprouts something
Salt 3 tbsp
Butter / margarine 50 g
Almonds 4 pinches
Sherry something

Roast duck with brussels sprouts Recipe Directions

Remove at the sebaceous gland and the duck fat around the abdominal opening. Rinse duck and pat dry. Rub inside and out with salt, pepper and coriander. Wings under the back stick, tie the legs together. The duck with its back facing up in a roasting pan. Pour in hot water. Roaster closed. Bake in a preheated oven at 200 degrees 40 minutes dampen.

Then remove the duck, the boiled-Sud and degrease the drain. The duck on the rack in the oven, grease the pan underneath. Under regular basting with the marinade at 175 degrees (gas mark 2) is still 1 1 / 4 to 1 1 / 2 hours roasting open. Wash the Brussels sprouts and halve large florets. Parboil in salted water for 10 minutes. Cold deterred, drain. Mix maple syrup and half of sherry, Brush the duck with it. Only 5 to 7 minutes at 250 degrees (gas mark 5) Cook until the skin is crispy brown.

Meanwhile, heat the vegetable fat, fry the almonds until golden brown. Pour in the sherry, stir in Brussels sprouts. Add salt, sprinkle with nutmeg. About 5 minutes on low heat fry. The roasting pan from the oven, the roast on the stove loskochen set with 1 / 8 l water. Pour through a sieve into a saucepan, degrease the sauce. Boil fraiche, cream and stir in the remaining sherry.


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