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Roasted Duck, how you can prepare Duck Breast or Duck as a whole with a sure recipe

By 3. February 2017 February 1st, 2019 No Comments
Roasted Duck, how you can prepare Duck Breast or Duck as a whole with a sure recipe

OTHER LANGUAGES: German

Fried duck is available on my Kochblog in all variants richly, today I dedicate myself to the fried, whole duck and present a simple recipe Fried Duck with much vegetables.

The recipe is ideal if duck meat is left over. You can then refine the duck meat as shown in the video and recipe to another dish. 

First I explain the roasting of the duck, the triggering and carving of the duck, the preparation of the duck sauce and variants of roasting the duck: Duck bavarian, duck classic and duck chinese I explain briefly. This will give you an overview!

Some videos will help you to cook yourself. The video roasted duck prepare you find before the recipe.

Wish you good luck and I would be happy if you share this article with your friends on Facebook.

1. How to prepare roasted Duck, classic in the Oven

In this preparation the duck is usually stuffed with apple, onion, salt, pepper and marjoram and then cooked in the oven at 175°C hot air for 75 minutes. The time refers to a commercial duck with a weight of approx. 2-2-5 kg. The cooking time also depends on whether you fill the duck or not, whether you use the oven with hot air or top and bottom heat, further of course on the size of the duck. Consider my statement a guideline.

Ente im Ganzen Roh im Bräter

Raw Duck whole prepared for Roasting in Oven

2. How can I tell if the Duck is finished?

That’s a common question. The first piece of duck meat to be cooked is always the breast. Therefore, the duck is served in very good restaurants, if ordered whole, in two courses and carved before the guest – first the breast. The legs are cooked again.

2.1 Checking the cooking degree of the Duck Breast by pressing the Button

The cooking degree of the breast is checked by pressing or piercing. If the breast only yields firmly, the breast is ready, if the breast yields softly, the duck is still too raw or must be cooked further.

2.2 Checking the Degree of Cooking by piercing the Roast Duck

If this is “clear” the breast can be served, if the meat juice is still “bloody” it is cooked further accordingly.

2.3 Checking the Cooking Degree of the Duck with a Needle sample

Another possibility is the needle sample: A roulade skewer or your thin meat fork is pierced between the legs and breast, then the temperature of the needle on the lip is checked. If the needle is hot, one notices that already without touching, the needle becomes cold towards the tip, the duck is still further to cook.

2.4 Checking the Cooking degree of the Duck with the Roast Thermometer

The core temperature of the duck should be above 72°C, fully cooked. Check the temperature as for the needle sample by piercing between chest and club.

Ganze Ente im Bräter fertig gegart

3. Which Duck Breast can be served pink?

Rosa is usually served only the barbarian duck breast. Here the core temperature is 62-65°C. The preparation of the duck breast, roasting the duck breast can be found in an extra article. There you can find the step by step guide how to fry duck breast with picture.

entenbrust richtig tranchieren, das fleisch wird schräg geschnitten.

Roast duck breast pink, core temperature approx. 65 °C.

4. How is a Duck cut up?

The duck carving I show here briefly and briefly on the basis of some photos.

Cutting a duck without poultry shears, that’s what I’ll show you below!

4.1 Duck Cut Up Step by Step

Zuerst auf beiden Seiten zwischen zwischen Brust und Keulen einschneiden, die Keulen klappen dann seitlich weg.

First cut on both sides between duck breast and duck legs, the legs then fold away laterally.

Dann die Brust am Brustbein entlang ablösen

Then remove the duck breast along the breastbone.

Die Brust weg klappen und von der entenkarkasse herunter schneiden.

Fold away the duck breast and cut down from the duck carcass.

Nach dem Auslösen der zweiten Brust kann die Ente gedrhet werden, die Keulen werden ausgelöst.

After the release of the second duck breast the duck can be turned, the duck legs are released.

4.2 Video Duck Cut Up

The dismantling of the duck is quite simple, since I am very intensively engaged in the contribution Christmas goose and duck and goose are related, as far as triggering and carving is concerned, I show here the video of the goose carving and dismantling.

4.3 How you get a crispy Duck

When the duck is released, duck breasts and legs are placed on a baking tray. When the guests are there, put the duck pieces (skin up) in the oven at 230°C grill and let the skin become crispy. Adding salt is helpful, side dishes and sauce should be ready to serve at this time, plate preheated.

5. Variants of roasted Duck

The duck you can prepare in many variants some I introduce here.

5.1 Bavarian roast Duck

The Bavarian duck is served with various typical Bavarian side dishes. The pretzel dumplings appear here, potato dumplings as well and even a sauerkraut tastes good with roasted duck.

bayrische Ente, Entenbrust und Entenkeule knusprig zubereitet, hier eine Bauernente mit Blaukraut, glasierten Karotten und Brezenknödel als Beilage.

5.1.1 Roast duck Bavarian, typical side dishes

are supplements to the Bavarian duck:
red cabbage, cream savoy cabbage, savoy cabbage, glazed vegetables, Brussels sprouts, Bavarian cabbage, sauerkraut
Potato dumplings, finger noodles, pretzel dumplings or napkin dumplings …

5.1.2 Pretzel Dumplings according to Bavarian Chef

The pretzel dumpling recipe from my apprenticeship in Waging am See: It consists of 1 kg pretzel cubes (from fresh Bavarian pretzel sticks), two onions sweated in 1 pack of butter, a liter of milk, 10 eggs, parsley, salt, pepper, nutmeg. The pretzel sticks are cut into cubes and placed in a bowl. Sweat the onion cubes in the butter until colourless, then add the milk, bring to the boil, season with salt, pepper and nutmeg. Pour the milk hot over the pretzel cubes and stir the mixture. After approx. 10 minutes (temperature of the mass below 80°C) add the previously whipped and mixed eggs and mix. After another 10-15 minutes, the fresh and finely chopped parsley can be added (this must not be done too early, if the mixture is too hot, the parsley turns all green). The dumpling mass is then wrapped in buttered aluminium foil and cooked in a water bath at 90°C or in a steam cooker at 100°C for 45-50 minutes. I have made a new contribution on the subject of napkin dumplings, which includes pretzel dumplings.

5.1.3 Cooking video: Making Pretzel Dumplings yourself

The cooking video shows the preparation of the pretzel dumplings. Two videos are summarized as a playlist.

5.2 Duck classic

The duck classic, that means for me with red cabbage and potato dumplings.

Ente klassisch, mit Rotkraut und Kartoffelkloß.

5.2.1 How to make Potato Dumplings for perfect Duck Dish

The use of ready potato dumplings has established itself both in gastronomy and in private households. Both raw dumplings and half and half variants are available in the supermarket, even in organic quality.

I would like to briefly introduce two recipes for potato dumplings so that the article is complete.

5.2.2 Raw Dumplings for Duck (potato dumplings)

Grate 400 g floury boiled potatoes from the previous day finely and place in a bowl. Add 60 g cornflour, 2 egg yolks, salt, pepper and nutmeg. Grate 600 g raw, floury potatoes, collect the water and add the grated potatoes to the remaining ingredients. Add the potato starch from the water (settles) to the potato mixture. Mix the dumplings quickly, season to taste, form dumplings and place in boiling salted water. Bring the dumplings to the boil once, then let them steep for 15-30 minutes depending on the size. The finished dumplings float on the surface! The potato dumplings are often served with bread crumbs butter, in addition 2 tablespoons bread crumbs with 2 tablespoons butter and some salt heat up and with parsley refines over the arranged potato dumplings pour.

6. How to prepare Sauce for Duck, classic Duck Sauce Tips

The preparation of the duck sauce requires some timing and good planning. If the duck dinner is scheduled for the evening, I prepare the duck already in the morning, release it and put duck breasts and legs on an oven tray.

6.1 Preparation of Duck Sauce

I cut the remaining duck carcasses as small as possible, then I fry apple pieces (2-3 apples) and onion eights (2-3 goats) with duck fat and gravy in a large pot. The duck bones are added, I fill up with cold chicken stock and let the sauce simmer for about 4 hours. If you buy veal stock or cook it yourself, you can improve the sauce mixture by adding half veal stock and the other half chicken stock. The duck sauce based on veal stock is the best sauce. After about 4 hours the duck bones have given the taste to the sauce and I pass the sauce through a fine sieve. The sauce is then boiled down to the desired strength and thickness. Binding is done with finely grated, raw potatoes (learned from Hans Haas in Tantris) or with cornflour (mix cold water and cornflour and add slowly).

Sauce für den Gänsebraten zubereiten, so gelingt die Sauce zur Weihnachtsgans garaniert.

The preparation of the duck sauce is identical to the preparation of the goose sauce.

6.2 Preparing the Duck Sauce for Cooking Video

7. How to prepare Duck chinese style

I would like to briefly explain the preparation and recipe of the Chinese duck.

7.1 Marinade for duck Chinese

The duck is very often coated with a spicy marinade of 6 tablespoons soy sauce, 1 teaspoon sugar (or rice wine) and 1/2 teaspoon five-spice powder. Reduce the temperature to 150 °C and cook the duck for a good two hours. The duck can then be served with rice and wok vegetables.

Ente chinesisch mit Sprossenu und Reis.

7.2 How to prepare Chinese Duck Sauce

The sauce for the Chinese duck is made from the gravy, refined with soy sauce and garlic. Bring the roast to the boil in the roaster (remove duck before), mix 0.3 l cold water with 1 tsp cornflour and add, garlic finely diced to taste.

8. Cooking Video easy Roasted Duck

9. Recipe

I have long wondered whether I should present a classic recipe or another recipe. Since I would like to show a good cross-section of the possibilities follows a simple recipe for duck with wonderful vegetables and rice. If you are serious about preparing duck, please check out my article on roasting goose, where you will find lots of information and nine cooking videos that you can apply directly to roasting duck.

Roasted Duck, how you can prepare Duck Breast or Duck as a whole with a sure recipe
Crispy Roasted Duck
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Rezept drucken
Crispy roasted duck with wok vegetables, oranges and rice, a recipe with detailed instructions and information about roasted duck by Thomas Sixt.
Servings Prep Time
2 Persons 25 Minutes
Cook Time
60 Minutes
Servings Prep Time
2 Persons 25 Minutes
Cook Time
60 Minutes
Roasted Duck, how you can prepare Duck Breast or Duck as a whole with a sure recipe
Crispy Roasted Duck
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Rezept drucken
Crispy roasted duck with wok vegetables, oranges and rice, a recipe with detailed instructions and information about roasted duck by Thomas Sixt.
Servings Prep Time
2 Persons 25 Minutes
Cook Time
60 Minutes
Servings Prep Time
2 Persons 25 Minutes
Cook Time
60 Minutes
Ingredients
  • 2 Stück Roasted duck legs
  • 1 Stück oranges
  • 1 Stück spring onion
  • 1 Stück Peppers red
  • 1 Stück Paprika pepper yellow
  • 1/2 Stück Zucchini
  • 6 Stück fresh mushrooms
  • 1 Stück garlic
  • 2 EL peanut oil
  • etwas Chili
  • etwas soy sauce
Servings: Persons
Units:
Instructions
  1. Prepare the duck legs in the oven for 45 minutes in the oven at 200 ° C.
  2. Trigger and deploy the ducks according to video instructions.
  3. Peel and filet the orange. Place orange fillets and juice in a bowl.
  4. Cut the cleaned spring onions into 0.5 mm thick diamonds.
  5. Cut the pepper in half, remove the core, wash out and cut into strips.
  6. Cut the courgettes twice lengthwise in the cross, then cut the quartered slices.
  7. Peel the garlic clove, sprinkle with some salt and chop finely.
  8. Cut the duck legs into strips.
  9. Heat wok, add peanut oil. First add the mushrooms and fry until stirring.
  10. Add the courgettes, peppers and stir for a few minutes.
  11. Add the onions and duck, garlic and chilli, season with soy sauce. Add the orange juice and bring to the boil with lid for 2 minutes.
  12. Prepare the plates, arrange the duck wok, marinate the orange fillets briefly in the sauce and arrange them as well.
Recipe Notes

10. Calories (kcal) duck fried to this recipe

Nutrition Facts
Crispy Roasted Duck
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat 0.002g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 116mg 39%
Sodium 687mg 29%
Potassium 909mg 26%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 31g 62%
Vitamin A 57%
Vitamin C 361%
Calcium 6%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: German

Thomas Sixt

Thomas Sixt

Servus! I am Thomas and show you on this website great cooking recipes to cook yourself. As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food. Good success & good appetite!

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