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Vegan
/:
Ana F.,
Ingredients:
- 1 whole duck (approx. 2,5 kg)
- Sol
- Peppercorns
- 1 teaspoon BAM poultry mix
- 2 large apples (e.g. golden delicious or Jonagold)
- 1 onion
- 2 sprigs of rosemary
- 4 cloves of garlic
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 cup of red wine
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- Salt to taste
Instructions:
1
Preparation of the duck: Wash the duck thoroughly and pat dry with paper towels. Rub salt and pepper on the inside and outside of the duck. Cut the apples, onion, rosemary and garlic into large pieces. Fill the duck with these sliced ingredients.
2
Preheat the oven to 180 °C.
3
Roasting the duck: Place the duck on the rack of a roasting tray, breast side down. This will allow the fat to drain from the skin during roasting. Roast the duck in the preheated oven for about 45 minutes.
4
Glaze: mix the honey and oil and brush the mixture over the top of the duck. Turn the duck over, breast side up, and bake for a further 45 minutes, basting occasionally with the honey mixture. To check that the duck is cooked, pierce the thigh with a knife. A clear oozing of juices indicates that it is cooked.
5
To make the sauce: heat the butter in a pan, then add the flour and stir until golden brown. Gradually add the red wine and chicken stock and stir until the sauce thickens. Salt to taste.
6
Serving: cut the duck into serving pieces and serve with the sauce. Enjoy the taste of St Martin's duck, which will delight your guests as you celebrate this traditional feast!
/ 
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