Ingredients
The following ingredients have 4 Servings
- 2 onions
- 1 small bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion; approximately 350 grams)
- 1 duck leg (about 2 kg)
- salt
- peppers
- 1 pint Chicken broth
- 2 Tbsps Red currant jelly (from a jar)
- 3 Tbsps Soy creamer
Instruction
- Peel onions and chop roughly. Brush and trim greens. Rinse and peel carrots, celery, and parsley root and roughly divide. Cut leeks lengthwise, rinse and cut into thick rings.
- Rinse the duck inside and out. Cut off visible fat and remove any quills with tweezers.
- Season duck inside and out with salt and pepper. Cut off wing tips with poultry shears.
- Place the duck breast-side down in a large roasting pan. Place onions and soup vegetables around the duck.
- Add wing tips and offal to pan. Bring chicken broth to a boil in a small pot and pour into the roasting pan.
- Roast duck in a preheated oven at 220°C (fan: not suitable, gas mark 3-4)(approximately 425°F/convection not recommended) for 30 minutes. Reduce heat to 100°C (gas mark 1)(approximately 210°F) and roast for another 4 hours, occasionally piercing skin around the legs and breast with a fork to allow fat to escape. Baste duck with the pan juices occasionally.
- Place a wire cooling rack on a baking sheet and place the duck on the rack breast-side down.
- Increase oven temperature to 220°C (gas mark 3-4) (approximately 425°F) and roast duck until crisp, about 30 minutes, turning 2 times to ensure that the skin does not get too dark.
- Pour the pan juices with the vegetables through a sieve into a fat separator. Pour the juices into a small pot and add vegetables.
- Bring to a boil and add red currant jelly and soy creamer. Return to a boil. Puree with an immersion blender and add salt and pepper to taste. Serve sauce with the crispy duck.
