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Poultry

Challan Duck Glazed with Honey

The 'Blaue Ente' has been one of Zurich's top restaurants for twenty years now. For Euromaxx, Sandrig has chosen to cook up a house specialty: Challan Duck

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Ingredients (serves two):

Mashed potatoes

480g potatoes
40g butter
200 ml milk
1 piece of Challan duck
2 pieces of goose liver (80g each)

Vegetables

2 pieces of chicory
1 wedge of lemon
30g butter
50 ml poultry stock
100 ml orange juice

Garnish

1 large firm potato
Fresh herbs

Duck glaze
40g thick veal stock
5g lavender
2g honey
1 tablespoon of oyster sauce
1 teaspoon of reduced port wine

Whisk the ingredients for the glaze at room temperature until creamy.

Preparation:

Duck
Season the cleaned and oven-ready duck inside and out with salt and pepper. Starting with the legs, bind the duck up with string to the back part of the breast. Heat sunflower oil in a frying pan, and place the duck in the pan. Sauté at moderate heat. Turn the duck repeatedly until it is golden-brown. Then put it on a grill tray in an oven pre-heated to 180ºC. When done, remove and glaze. Put the duck back in the oven for four minutes. Remove it, and cut away the breast meat and serve right away.

Mashed potatoes

Cook the potatoes in salted water. When they are soft, sieve and mash them. Then warm the milk and mix the mashed potatoes into it. Cut the cold butter into small cubes and mix into the mashed potatoes. Season with salt.

Chicory

Cook the chicory in salted water and lemon juice for 20 minutes. Remove and cut it in half. Cover a frying pan with a thin layer of sugar, sprinkle with salt and pepper, add the chicory, and apply moderate heat. When the sugar has caramelized, add the orange juice, a little poultry stock and emulsify with a dab of butter.

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