Text 33839, 78 rader
Skriven 2010-01-23 07:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: getting to no 701
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 ML> Yep, seafowl - YK Jim's dish of turrs (murres, auks).
 RH> IIRC, that was the bird that tasted pretty nasty.

Not really: with his expert attention, it ended up tasting
fairly okay.

 RH> Not one that would win Michelin stars.

You'd be surprised by Michelin stars, which are awarded
largely for creativity in the kitchen, and these things
would be a fine playing field for creativity.

 RH> Other than buying the one duck, we've not cooked it.  We did eat it a
 RH> number of times in Berlin when we were out with friends but never got
 RH> into cooking it.  I guess we might give it a try again if we get some
 RH> sort of super buy on it.

I don't understand why duck is better appreciated just
about everyplace but the US.

Gebratene Ente - roast duck
cat: German, game, poultry, main
servings: 4

1 duck
s, p
850 mL water
h - sauce
1 Tb Dr. Oetker Gustin Feine Speisestarke
50 mL water
h - baste
100 mL water
1 ts salt

Preheat oven to 180C/350F.

Rinse duck under cold running water inside and out.
Pat dry. Remove excess fat from the abdominal cavity
and rub the duck inside and out with salt and pepper.

Truss duck, add 50 ml of water into a roasting pan.
Arrange duck breast side down; place in the lower
third of the oven. Bake 2 hr 25 in total. Prick the
duck during roasting times below the wings and legs
to drain fat. After about 30 min roasting time
skim the accumulated fat. As liquid evaporates,
replace it with broth, made as follows.

Rinse gizzard, heart and neck, and place in a saucepan
with 750 ml of cold water and 1 ts salt. Bring to the
boil, reduce heat, and simmer 30 min. Strain the broth.

After about 60 minutes cooking time turn the duck.

Mix 100 ml water with 1 ts salt, brush the duck 10 min
before end of roasting; increase the temperature
to 200C/400F so that the skin is beautifully crisp.

Remove duck and let rest for 5-10 min.

Sauce. Deglaze drippings with water, strain, and defat.
Add water to make 375 mL and bring to a boil. Combine
Dr. Oetker Gustin Feine Speisestarke (some kind of gravy
mix apparently) with cold water; stir with a whisk into
the boiling liquid. Return to a boil; then simmer 5 min,
stirring occasionally. Correct seasoning.

Carve the duck into serving pieces; serve on a warm plate
with the sauce.

Serve with dumplings or potato dumplings and red cabbage
or cabbage.

www.oetker.de

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