Bosch 8 Series Recipes page 105

Crispy ducks with baked apple stuffing
M C R C 0 0 8 3 7 9 3 5 _ B O _ K n u s p r i g e _ e n t e _ m _ B r a t a p f e l - 0 2 8 _ F 3 9 M C I M 0 0 9 0 7 2 8 7 _ S E _ K n u s p r i g e _ e n t e _ m _ B r a t a p f e l - 0 1 1 M C R C 0 0 8 9 6 9 1 1 _ N F _ K n u s p r i g e _ E n t e _ m _ B r a t a p f e l 0 1 7 _ R Z 1 P o u l t r y D u c k P r e p a r a t i o n m e t h o d s R o a s t i n g R e c i p e c a t e g o r i e s P o u l t r y
Ingredients | For 6 servings
Universal pan and wire rack
Meat:
2 fresh ducks without giblets, approx. 2.4 kg
each
Approx. 15 g fresh marjoram
Sea salt
Pepper, freshly ground
60 g orange marmalade
Baked apple stuffing:
4 sour apples, e.g. Santana or Braeburn
20 g raisins
2 fresh dates, pitted
30 g marzipan
20 g chopped walnuts
Sauce:
500 ml duck stock from a jar or poultry stock
Sea salt
Pepper, freshly ground
1 tbsp orange marmalade
1 tbsp cornflour
In addition:
Cocktail sticks
Kitchen string
Per serving
1123 kcal, 31 g carbs, 77 g fat, 28 g protein,
2,6 BU
Preparation
1 | Rinse the ducks briefly in cold water, clean
well inside and pat dry with kitchen towel.
2 | Rinse the marjoram, shake dry and remove the
leaves. Season the ducks inside and out with sea
salt, pepper and marjoram. Apply orange
marmalade liberally to the inside of the ducks.
3 | Wash the apples and remove the core to create
a good-sized hole. Chop the raisins, dates and
marzipan and mix with the walnuts. Fill the
apples with the raisin mixture.
4 | Fill each duck with 2 apples, seal the opening
with cocktail sticks and tie up in a criss-cross
pattern with kitchen string.
5 | Place the ducks onto the wire rack with the
breast side down and roast as indicated.
6 | Turn after approx. 40 minutes. 10 minutes
before the end of the cooking time, brush with the
meat juices and finish roasting as indicated.
7 | Remove the roasted ducks from the oven,
place into a separate dish and keep warm.
8 | For the sauce, skim off the excess fat and put
to one side. Add the duck stock to the universal
pan. Use a brush to detach the solids in the juices
adhering to the frying pan, add to a pot and heat
on the hotplate. Season the sauce with sea salt,
pepper and orange marmalade to taste. Mix the
cornflour with cold water and thicken the sauce
with it.
9 | Divide the ducks into servings and serve with
the sauce.
Poultry and meat | 103
[ I n d e x : ] [ I n d e x : ]
Setting procedure:
4D hot air
Universal pan with wire rack, level 2
170 °C
Roasting time: 70 minutes
then
Circulated air grilling
170 °C
Roasting time: 40-50 minutes