Duck with Spiced Fruit
12 servings
140 minutes
The spice here is truly in order: tangerines, apples, figs and cranberries meet ginger, sage, mint, rosemary, thyme and cinnamon. Serve this duck with some still wine and do not combine it with mulled wine, otherwise it will be too much.
1
In a large bowl, dice 2 unpeeled mandarins, half an apple, and 2 lime wedges. Add the mandarin leaves as well. Add 5 cloves of garlic, crushed with a knife, and chopped half an onion.
- Tangerines: 2 pieces
- Apple: 0.5 piece
- Lime: 0.5 piece
- Garlic: 5 clove
- Onion: 0.5 head
2
Chop fresh mint, sage, rosemary, and thyme, and add them to a bowl. Add a pinch of cinnamon, salt, and pepper, mix well by hand, and tightly stuff the duck with this mixture. Sew the duck's belly with cooking thread or secure it with toothpicks.
- Mint: 3 stems
- Sage: 2 stems
- Rosemary: 5 stem
- Thyme: 3 stems
- Cinnamon: pinch
- Freshly ground black pepper: to taste
- Salt: to taste
- Duck: 1 piece
3
Line a baking tray with parchment paper, place the stuffed duck on it, and cover it with foil, pressing the edges. Place in a preheated oven at 180 degrees and bake for 2 hours. 20 minutes before the end, increase the temperature to 200 degrees and remove the foil from the duck.
4
While the duck is roasting, prepare the sauce: melt butter in a saucepan, add cranberries, sugar, and cook over medium heat for 5 minutes.
- Butter: 100 g
- Cranberry: 100 g
- Sugar: 100 g
5
Cut the duck into small pieces and remove the meat from the bones. On pieces of baguette, place some of the vegetables that were stuffed in the bird, then add a piece of duck on top and drizzle with sauce. At the top of the pyramid, place a slice of fig, pierce it with a skewer, and garnish with corn leaves.
- French baguette: 1 piece
- Fig: 8 pieces
- Corn salad: to taste