Roast Duck Recipe for the Oven with Step by Step Photos and Cooking Videos

Prepare the ingredients.

Buy the Duck fresh or defrost them, clean the duck: Pluck the feather remainders, place the innards like liver, stomach, heart, further neck and belly fat on a baking sheet. Wash the duck and put it on the baking tray.

Prepare the filling: Peel the onion, cut into quarters and place in a large bowl. Wash the apples, cut them into quarters and add to the onions. Season the filling with salt, pepper and marjoram.

Preheat the oven to 175°C hot air. Fill the duck and season with salt and pepper.

Put the duck in the oven. The cooking time is 85 minutes. After 30 minutes pour over the duck with the roast fat, prick the legs slightly in the skin, after pouring gently add salt. Repeat the dripping with dripping at least 4 times during the entire cooking time.

Take the roasted duck out of the oven. Place the fat and the offal in a saucepan.

Allow the roast duck to cool slightly, then release the breast and legs. Place the duck pieces on a baking tray, skin up. Cut the carcass into small pieces and place in the pot with the filling.

Place a few ice cubes in the pot, add the veal stock and broth. Bring the duck stock to the boil and let it steep for 2-4 hours at low heat. Pass the sauce through a fine sieve, bring to the boil and thicken with grated potatoes. Make the sauce ready to serve.In Bavaria we add marjoram to the sauce

Cut the pretzel sticks into fine cubes. A diameter of 1 cm has proved its worth. Place the pretzel cubes in a large bowl.

Heat about 30 grams of butter in a pot and let foam up, add the finely chopped onion cubes and sweat until colourless. Add the milk, bring to the boil and season to taste with salt, pepper and nutmeg.

Pour the milk and onion mixture over the bread cubes and mix well. Let the bread mixture cool down a little, then fold in the eggs and let the mixture steep for 15-20 minutes.

Heat the remaining butter, prepare aluminium foil sheets, finely chop the parsley and mix into the pretzel dumpling mixture, which is only warm to the touch. Flavour the dumpling again with nutmeg, salt and pepper.

Brush the aluminium foil sheets generously with butter, then divide the dumpling mixture, beat the aluminium foil together and form even sausages – turning the ends together.

Cook the napkins and bread dumplings in the aluminium foil either over steam, in a steam cooker or in lightly boiling water for 40 – 50 minutes, depending on the thickness.

Unpack the bread dumplings, keep them warm or wrap them in foil to keep them fresh.

Just before serving, cut the hot dumplings into oblique slices and prepare them for serving. It is also possible to fry the dumpling slices in butter.

Cut or plane the red cabbage finely and place in a pot.

Mix the finely chopped red cabbage with the stock, apple sauce, cranberries, wine, balsamic vinegar, salt and pepper – knead well.

The marinated red cabbage can be marinated overnight in a pot in the fridge or cooked immediately. Before boiling, add the onion, halved and larded with bay leaf and clove.

Bring the red cabbage to the boil with the lid on, then simmer lightly for 1.5-2.5 hours with the lid on, if necessary add some vegetable stock.

Season the red cabbage to taste with salt and pepper and keep ready for serving.

Before serving, lightly salt the duck pieces under the grill at approx. 230 ° C until crispy.

Heat the side dishes and arrange on warm plates. Drain the red cabbage on a sieve and serve. Add the dumpling slices.

Mix the sauce with cold butter and put on the plate. Carve the crispy grilled duck pieces and put them on the plate. Serve quickly, enjoy your meal!