Roast duck with chestnuts and prunes

Cook time: 0 min.
Servings: 4

Ingredients for Roast duck with chestnuts and prunes

		Duck fat
	a little	Mixed winter herbs
		A "persillade
		Oven-fried potatoes
		Red wine
		Soup may
	a little	Prunes from the second
		Thyme
		Water
0.5	dl	Plum vinegar
1		And ca. 2600 g (provisioned) gross weight approx. 3000 gr
1	tbsp	Honey
1	tbsp	Wheat flour
1000	g	Regular potatoes
2		Firm pears
250	g	Shallots
250	g	Pitted prunes
3		Heads garlic
300	g	Chestnuts
4	tbsp	"persillade" parsley and garlic chopped finely and mixed
6		Juniper
800	g	Red cabbage fintsnittet

Instructions for Roast duck with chestnuts and prunes

To prepare the Roast duck with chestnuts and prunes recipe, please follow these instructions:

Give chestnuts a cut across the "stomach"-not too deep-and fry them on a dry iron pan to they start to open up and turn yellow in flesh, approximately 10-15 minutes. Season the duck roast inside and out with salt and pepper.

Fill it with prunes, chestnuts, shallots and thyme. Advantage "duck base" in a roasting pan (Cook the best of all a basic soup on their necks, wings and gizzards, or put these duck pieces in the bottom of the saucepan).

Put second on a rack with the breast side down and cook 1 hour at 160 degrees c. alm. oven. Turn the other and increased the additional 1 1/2 hour at the same temperature. Let then the second pull in about 45 minutes. (Babies with water during frying. Pour the juices from a couple time during the frying process. Use the grease to the vegetables and the cloud for the sauce below).

Red cabbage seasoned with crushed juniper berries, salt and pepper and sauté tender in duck fat and honey in a pan under the lid. After about 25 minutes, remove the lid and add the red wine and boil into the cabbage. Seasoned with salt and pepper.

Garlic heads sliced across, brushed with duck fat, seasoned with salt and pepper. Packed in aluminum foil and bake about 35 minutes at about 180 degrees c. alm. furnace to individual cloves are tender.

The potatoes sliced, brushed with duck fat, seasoned with salt and pepper, and FRY until tender in the oven at about 180 degrees c. alm. oven for about 45 minutes. Seasoned with "persillade"

The chestnuts and a third of sveskerne chopped coarsely and place in rødkålen. The two pears, cut into cubes and place by.

Sauce: the rest of the sveskerne and shallot in a saucepan and roasted card through. Stir in the flour, add vinegar and boil in. Yolk almost away. Pour stegesky and possibly. Basic soup in the pot, and boil the sauce to the appropriate intensity. Season with plum vinegar, salt and pepper.

Partér second and style it in a 250 degrees c. alm. oven, along with potatoes and garlic, then the other will be crisp and so that the potatoes and garlic becomes Golden. (beware that the garlic does not become dark brown).