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Roast duck with chestnuts Recipe

Roast duck with chestnuts

Recipe Ingredients for Roast duck with chestnuts

1 pc Young duck
2 pcs Diced onions
1 / 4 St Celery, diced
1 pc Chopped garlic clove
1 tbsp Tomato paste
1 / 2 tsp Black peppercorns
50 g Dried apricots and quartered
1 / 4 liter Red wine
1 / 4 liter Vegetable broth
1 tsp Flour butter
250 grams Chestnuts
1 tbsp Butter
1 pc Shallot, finely chopped
1 tbsp Flour
1 / 4 liter Milk
1 / 2 bunch Finely chopped parsley
some Salt
some Pepper
some Nutmeg

Roast duck with chestnuts Recipe Directions

Separated from the duck breasts and legs. All season well with salt and pepper and fry in a casserole (or iron pot) on the skin side over low heat. When the fat begins to sweat out, turning the meat and add onions and celery. Then add the garlic, tomato paste, crushed black peppercorns and apricots. Everything good sear and deglaze with a little red wine and vegetable stock. Place in the preheated oven to 200 degrees and bake about 20 minutes. It always deglaze with red wine and vegetable stock.

Then remove the breasts and the thighs cook another 10-15 minutes or more. Then degrease the fund created in the saucepan, thicken with some flour, butter and season with salt and pepper. The chestnut carve crosswise over the top and give about 4 minutes in boiling salted water. Then pour off the water and cover the chestnuts with lukewarm water and gradually remove and peel the brown skin under the shell.

The shallots in a sauté pan with butter, dust with flour and pour in the milk. Quickly stir everything smooth with a whisk and cook for 3 minutes. Add the peeled chestnuts and cook until tender over low heat about 5-10 minutes. Finally, stir in parsley and season with salt, pepper and nutmeg. The duck breasts / thighs cause, drizzle with the sauce and serve with Bechamel chestnuts.


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