![\"roast](\"https:\/\/www.neuropool.com\/wp-content\/uploads\/2008\/04\/entenbraten.jpg\" "\\"roast")
Poultry in general, and duck in particular, is a delicacy when cooked properly.<\/p>\n
Poultry in general, and duck in particular, is a delicacy when cooked properly.<\/p>\n
<\/p>\n
Even before roasting in the oven, there are a few things you should bear in mind if you want to conjure up a succulent roast that melts in your mouth.<\/p>\n
<\/p>\n
The biggest danger with poultry is that the meat dries out, as the cooking times have to be quite long due to the size of the animals. <\/span>The temperature and cooking time specifications in the recipes must therefore be followed exactly and the oven manufacturer's instructions should also be observed, especially for fan ovens.<\/p>\n \n The raw duck is prepared by first cutting out the sebaceous gland, which is located on the tail, as well as excess fat on other parts of the body.<\/p>\n The animal is washed well and patted dry.<\/p>\n Firstly, the duck is salted and peppered on the inside and outside. <\/span>Half of the onions and the apple are used as stuffing for the duck, as are the sprigs of herbs. <\/span>Roughly chop the onion and apple and place inside the duck together with the sprigs of herbs.<\/p>\n To prevent the wings and legs from drying out too much, tuck the wing tips under the body, attach the legs to the body and tie them together with kitchen twine.<\/p>\n The remaining onions, carrots and celery are garnishes that are roasted in the oven with the duck and later add flavour to the sauce. <\/span>Firstly, dice the vegetables and fry until golden brown. <\/span>After a few minutes, deglaze with the red wine and leave the vegetables to simmer for a while longer.<\/p>\n Now place the duck breast-side down in a roasting tin and add the vegetables and stock. <\/span>The roast duck must now be roasted on the bottom shelf of the oven at 210\u00baC for approx. 20 minutes. <\/span>Then reduce the heat to 180\u00baC and cook the roast duck for a further hour. <\/span>Baste it with gravy from time to time. <\/span>Different temperatures and cooking times apply to fan ovens, which you should refer to the manufacturer's instructions for your appliance.<\/p>\n After cooking, remove the duck from the roasting tin and leave to rest in the switched-off oven. <\/span>Separate the gravy from the vegetables to make the sauce. <\/span>To do this, pour everything through a sieve and collect the stock in a pot.<\/p>\n Leave this broth to rest for a while until the fat separates on the surface. <\/span>If a very thick layer forms, you can skim off the fat with a spoon so that the sauce is also less greasy later.<\/p>\n Now add the apple juice and stir the apple sauce into the sauce. <\/span>Bring everything to the boil briefly and stir in the sauce thickener with a little cold water. <\/span>There are also products that can be sprinkled directly into the sauce, follow the instructions on the packet.<\/p>\n Finally, season the sauce with salt and pepper to taste.<\/p>\n The roast duck is ready, but now you need to carve it, preferably with poultry shears.<\/p>","protected":false},"excerpt":{"rendered":" Poultry in general, and duck in particular, is a delicacy when cooked properly. Even before roasting in the oven, there are a few things you should bear in mind if you want to conjure up a succulent roast that melts in your mouth.<\/p>","protected":false},"author":1,"featured_media":203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["203"],"_fgj2wp_old_id":["82"],"rank_math_focus_keyword":["wie man einen festlichen entenbraten zubereitet"],"rank_math_analytic_object_id":["3399"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["how-to-prepare-a-festive-roast-duck"]},"categories":[5],"tags":[],"class_list":["post-204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essen-und-trinken","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/204\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/203"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}To prepare a roast duck, you will need the following ingredients:<\/strong><\/h1>\n
\n
Preparation<\/strong><\/h1>\n
Preparation of the sauce<\/strong><\/h1>\n