Wild Duck with Juniper Crust | Poultry | DW | 21.12.2003
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Wild Duck with Juniper Crust

Harald Wohlfahrt is the three-star chef of "Schwarzwaldstube" in the Black Forest. Once the Michelin Guide awarded him three stars back in 1992, visitors began coming from all over the world to sample his dishes.


Harald Wohlfahrt has been spoiling guests at the"Schwarzwaldstube" in Baiersbronn, the Black Forest, for some 25 years.
The Michelin Guide awarded him three stars back in 1992, and since then visitors have been coming from all over the world to sample his dishes.

Wild Duck with Juniper Crust
Serves four


For the duck:
2 wild ducks
ground pepper
20 ml oil
10g butter

For the juniper crust:
100g butter
1 egg yolk
40g white bread
40g juniper berries
grated rind of 1 lemon
freshly ground pepper

For the sauce:
duck carcass and leg
50ml oil
80g shallotts
10 juniper berries
1 bay leaf
10 black peppercorns
2 thyme leaves
2 sprigs rosemary
250 ml red wine
125 ml port wine
500 ml wild fowl stock
250 ml cream
50g butter
20 ml gin
ground pepper

To prepare:

For the juniper crust:
Beat the butter till creamy. Add egg yolk, white breadcrumbs, ground juniper berries and grated lemon rind, salt and pepper. Wrap juniper butter in cling film and chill.

For duck breasts:
Sprinkle duck with salt and pepper, roast each side for 2 mins in hot oil. Roast duck on its back in an oven pre-heated to 210 degrees for 15 mins, basting regularly, remove meat from bone.

For sauce:
Chop duck bones and legs. Heat oil in frying pan, roast bones in an oven preheated to 230 degrees for 15 min. Add chopped shallots, pulped juniper berries and remaining herbs. Dilute meat juice with wine and port, simmer. Stir in stock, cream, simmer for 30 mins. Strain sauce. Stir in butter and gin, add salt and pepper.

To serve duck:
Before serving, roast duck for 2 mins in melted butter. Spread skin with juniper butter. Grill duck breast for 1 min. Slice meat and place on warm plate.