Entenbraten mit traumhafter Sauce - so lecker kann Weihnachten sein. Diese traditionelle Speise erfreut sich auch heute noch großer Beliebtheit und bietet eine köstliche Alternative zu den üblichen Weihnachtsgerichten. Ob im Kreise der Familie oder mit Freunden, das zarte Fleisch der Ente kombiniert mit einer delikaten Sauce ist ein wahrer Gaumenschmaus.

Entenbraten mit traumhafter Sauce - so lecker kann Weihnachten sein

Today, Thomas is cooking a delicious duck recipe and it’s going to be braised in a way that will give us a beautifully tasty sauce, juicy meaty legs and, if we’re lucky, a nice crispy skin. There are so many ways to prepare duck and Thomas could make a new video every week. Each method has its own advantages and disadvantages. But today, we are going to braise it.

Let’s start by preparing the duck. Thomas has a male barbarie duck weighing approximately 2.6 kilos. First, remove any feathers that are still on the skin. If there are any small ones left, Thomas suggests using a mini blowtorch to flame them off. Next, remove any innards and fat from inside the duck. Thomas saves the excess fat for later to use in the roasting pan.

Now, it’s time to season the duck. Thomas generously sprinkles salt and pepper on the inside and outside of the duck. For the filling, he chops up two big shallots, two apples, and half an orange. He throws in some thyme and mugwort and adds the mixture to the cavity of the duck.

Thomas then ties the legs of the duck together with cooking twine, leaving the wishbone in place as it makes carving the duck easier later on. Thomas also removes the excess skin from the neck area, which isn’t necessary but he does in order to get a cleaner presentation.

To make the sauce, Thomas chops up some shallots, carrots, celery, and an apple. Over low heat in the roasting pan, he adds these to the saved duck fat and cooks until they start to brown. Next, he adds tomato paste and some cinnamon, star anise and bay leaves, careful to stir them constantly to avoid burning. After a few minutes, he deglazes the pan with some dark balsamic vinegar, white wine and tawny port. He then adds some oranges, black peppercorns, and cloves. Once the sauce has thickened slightly, Thomas removes any excess fat and prepares it to be served with the duck.

Now it’s time to braise the duck. Thomas places the duck in the roasting pan on top of the vegetables and adds some chicken stock. He covers the pan with a lid and bakes for approximately 2 1/2 hours in the oven at 160 degrees Celsius (320 degrees Fahrenheit.) Once the duck is cooked evenly on all sides, Thomas removes it from the pan and puts it in the oven under the grill for a few minutes to give it a crispy skin.

To finish the sauce, Thomas strains the juices from the pan through a sieve into a small pot. He adds some cornflour and stirs until the sauce thickens. With the duck and sauce both done, it’s time to carve the meat and serve. Thomas suggests starting with the legs first, as the meat will be the most tender and delicious. He also offers a reminder to be careful when carving, as the meat will be hot.

In conclusion, Thomas’ braised duck recipe is a great way to enjoy duck meat. The combination of sweet and savoury flavours adds depth to the dish, and the resulting sauce is a must-try. Whether you’re a fan of duck or just looking for something different to try, this recipe is definitely worth adding to your repertoire.
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