Duck with Ebbelwoi for Two

Rating: 3.0 / 5.00 (6 Votes)

Total time: 45 min



Preheat the stove, prepare the duck, rinse, dry, dust with flour, fry with butter in a frying pan until crispy, 10-15 minutes on each side, reduce the temperature when the fat threatens to turn brown or even black. Remove the duck from the roasting pan and place it in a roasting pan, add the duck giblets and liver, the chopped cloves, onion, mint, paprika, finely grated salt, bay leaf spice, bell pepper and thyme over the duck, add some of the cider and close the roasting pan. Bake for 60-90 minutes (just until the duck is tender pink), basting a few times with cider. Then rest the duck and sprinkle with parsley before serving. It is important that the cider glazes the duck crispy and gives a good creamy sauce.

Goes well with long-grain rice (in a saucepan, sauté an onion, briefly ‘fry’ long-grain rice, to one part long-grain rice, two parts water) mixed with wild long-grain rice and carrots steamed in sugar (carrots steamed stalked for 10-15 min, add butter and

1/2 tbsp sugar melt, a little bit of carrot juice and toss carrots in it for 5-8 min).

This dish originated in the New England states and was adapted to Hessian needs and possibilities.

Preheat the oven to 250 °C. Quarter the remaining onions. Place the duck on the juice pan, spread the onion quarters and giblets evenly all around, add the collected wine. Cook the duck au

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