Christmas duck or Christmas goose very easy
Time
Preparation time: 1 hr.
Cooking or baking time: 4 hours
Total preparation time: 5 hours
This is a super easy recipe for a Christmas duck or Christmas goose, which can cause quite a stir, to the other supplements I give at the end still hints.
ingredients
- 1 goose or duck (if frozen, the poultry should thaw for about 24 hours)
- about 100 g of curry
- 1 glass of honey
- salt
- 2 apples
- 1 orange
And this accessory
- 1 brush
- 1 saucepan
- Roulade needles or needle and thread
- 1 roasting pan or Römertopf, it must be a vessel that is big enough for the goose / duck and does not break in the oven.
- Much time! 4-5 hours (in the goose more about 6-7 hours)
preparation
- The duck must be completely thawed. Frozen ducks hide the innards in a plastic bag inside the duck. The bag has to go. If you like offal, you can add it to the pot or throw it away. Is just a matter of taste.
- Mix half of the curry with 50 g of salt and rub the duck with it, inside and out. It may be used lavishly, it may all be. The more the duck has the more taste.
- The apples are quartered, the orange peeled and quartered. So that the duck fill. Close the duck front and back with the needles or the thread.
- The roasting pan should now be filled with approx. 2 cm of water. Then the duck comes in. The roasting pan is covered and placed in the oven at 180 degrees for 60 minutes.
- After the 60 minutes, uncover the roasting pan and douse the duck with the trowel and the well-worn rear (that is, what is inside the roasting pan).
- Then the duck at 150 degrees? but covered this time? in the oven.
- Set the alarm clock and sprinkle the duck with the fond every 15 minutes. This will take you about 2.5 - 3 hours. With a goose, which is much heavier, the time is extended to about 5 hours.
- The duck should get a golden brown color. After the 2.5 hours mix the remaining curry with the honey. It should be a nice yellow mass that can easily be spread.
- Take the duck out of the oven and brush it with the brush and the honey-curry mixture. Drain the bottom but do not throw it away!
TIP: Now turn the lower side of the duck upwards and brush well. Now the duck comes back into the oven on a baking sheet (do not forget baking paper) to 160 degrees and "grill". Now you should stay in the kitchen and prepare the other side dishes. Later more.
Now observe the duck, the brushing can be repeated several times to taste. The more you brush, the more crispy the duck becomes. Approximately That will take 20-30 minutes.
When the duck has reached the desired degree of crispness, remove it, turn it over, brush it and put it back in the oven. So, the bottom is nice and crisp. If the desired degree of crispiness is achieved, then take the duck out and serve it.
To the side dishes
There are already finished things for almost everything, if you are not the 5? Star chef, then you should fall back without shame on it.
- 1 packet of bread dumplings
- 1 pack of half and half potato dumplings, preferably in cooking bags
Prepare as described in the package. Start with when the duck comes on the grill.
Put 1 or 2 glasses of red cabbage in a saucepan with the liquid in the jar and simmer over low heat. Start here when the dumplings are set up.
Finally, the sauce
- That's the hardest part of the whole thing. There is already finished duck / goose stock in glasses to buy, it should be used in case of doubt.
- Heat the fund. Meanwhile, skim the fat from the prepared duck stock and add what is left (usually only 2-3 tbsp) to the bottom.
- When the bottom is boiling, thicken with sauce binder. If you want, you can still taste the sauce with red wine. But be careful with it.
If you stick to it, nothing can go wrong. I wish you a lot of fun and good luck.
