Tenderly baked duck with plums, anise and red wine vinegar
Portions: 12 persons | Preparation: 145 minutes
Tender juicy is combined with baked sweet plums and is very aromatic and tasty due to the spices.
Please review recipe:
Ø 5 out of 5 stars ( 7 votes )
- 1 star anise
- 2 tbsp coriander seeds
- 2 tsp sea salt
- 4 tbsp cane sugar
- 1 tsp olive oil
- 1 duck, whole, approx. 2 kg
- 6 plums
- 3 bay leaves
- 75 ml red wine vinegar
- 300 ml chicken stock
- wooden spatula
- kitchen twine
- kitchen tongs
- Preheat the oven to 160°C.
- In a dry pan, toast the star anise and coriander seeds to intensify the aroma.
- Grind the spices in a mortar and pestle with sea salt and mix with the sugar.
- Pour the oil in Heat in a large roasting pan.
- Use kitchen twine to tie a knot around the ends of the legs.
- Place the duck in the roasting pan and brown on all sides.
- Carefully turn the poultry over with kitchen tongs to allow excess fat to escape.
- The Place the duck breast side up in the roasting pan.
- Rub with a mixture of sugar and spices.
- Have the plums in half and stone them.
- Place the plums in the roasting pan along with the bay leaves.
- Pour in the vinegar and broth.
- Bake the duck in the oven at 160 °C for about 2 hours until golden brown.
- Raise the temperature to 190 °C for 10 minutes and continue baking until the duck skin is nicely browned.
- When the skin has reached the desired degree of browning, the Duck take out and 10 minutes let rest.