Roast Duck with Kale Prunes Pomegranates and Parsley

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Roast Duck with Kale Prunes Pomegranates and Parsley

Tulosta resepti

Roast duck is surpisingly affordable for a dinner party, so why not try this unique recipe next time you are entertaining at home

  • Valmisteluaika: 300
  • Total Time: 5 hours
  • Annoksia: 4-6 1x
  • Method: import-018
  • Cuisine: R235

Ainesosat

Yksiköt Skaalaa

2.5–3 kg duck
¼ bunch of thyme

Salt

Black pepper

200 g kale

2 dl pomegranate seeds

2 oranges

150 g Sunsweet prunes

¼ bunch of flat-leaved parsley

1–2 tbsp olive oil

1–2 tbsp apple cider vinegar

Valmistus

1. Cut up the duck with a knife or a pair of scissors from the back and remove the back bone and wing tips.

2. Fold out the duck as a butterfly and put it on a baking tray with baking paper or on a griddle.

3. Finely chop the thyme and sprinkle it over the duck. Season with salt and pepper.

4. Roast the duck in a preheated oven at 100° C for 4 hours until the meat is tender.

5. Then grill the duck until golden and crisp.

6. Pick and rinse the kale carefully and let it drip off in a sieve.

7. Peel the oranges and remove the pith.
8. Slice the oranges and coarsely chop the parsley.

9. Mix the kale with orange slices, parsley, pomegranate seeds and prunes, add olive oil and vinegar, and season with salt and pepper.

10. Cut the duck into pieces and serve it with the salad.

Tip: Red cabbage or Brussels sprouts can be used instead of kale.

Notes

Denmark

Nutrition

  • kalorit: 760
Print

Roast Duck with Kale Prunes Pomegranates and Parsley

Tulosta resepti

Roast duck is surpisingly affordable for a dinner party, so why not try this unique recipe next time you are entertaining at home

  • Valmisteluaika: 300
  • Total Time: 5 hours
  • Annoksia: 4-6 1x
  • Method: import-018
  • Cuisine: R235

Ainesosat

Yksiköt Skaalaa

2.5–3 kg duck
¼ bunch of thyme

Salt

Black pepper

200 g kale

2 dl pomegranate seeds

2 oranges

150 g Sunsweet prunes

¼ bunch of flat-leaved parsley

1–2 tbsp olive oil

1–2 tbsp apple cider vinegar

Valmistus

1. Cut up the duck with a knife or a pair of scissors from the back and remove the back bone and wing tips.

2. Fold out the duck as a butterfly and put it on a baking tray with baking paper or on a griddle.

3. Finely chop the thyme and sprinkle it over the duck. Season with salt and pepper.

4. Roast the duck in a preheated oven at 100° C for 4 hours until the meat is tender.

5. Then grill the duck until golden and crisp.

6. Pick and rinse the kale carefully and let it drip off in a sieve.

7. Peel the oranges and remove the pith.
8. Slice the oranges and coarsely chop the parsley.

9. Mix the kale with orange slices, parsley, pomegranate seeds and prunes, add olive oil and vinegar, and season with salt and pepper.

10. Cut the duck into pieces and serve it with the salad.

Tip: Red cabbage or Brussels sprouts can be used instead of kale.

Notes

Denmark

Nutrition

  • kalorit: 760
Takaisin kaikkiin resepteihin

Jaa

Print

Roast Duck with Kale Prunes Pomegranates and Parsley

Tulosta resepti

Roast duck is surpisingly affordable for a dinner party, so why not try this unique recipe next time you are entertaining at home

  • Valmisteluaika: 300
  • Total Time: 5 hours
  • Annoksia: 4-6 1x
  • Method: import-018
  • Cuisine: R235

Ainesosat

Yksiköt Skaalaa

2.5–3 kg duck
¼ bunch of thyme

Salt

Black pepper

200 g kale

2 dl pomegranate seeds

2 oranges

150 g Sunsweet prunes

¼ bunch of flat-leaved parsley

1–2 tbsp olive oil

1–2 tbsp apple cider vinegar

Valmistus

1. Cut up the duck with a knife or a pair of scissors from the back and remove the back bone and wing tips.

2. Fold out the duck as a butterfly and put it on a baking tray with baking paper or on a griddle.

3. Finely chop the thyme and sprinkle it over the duck. Season with salt and pepper.

4. Roast the duck in a preheated oven at 100° C for 4 hours until the meat is tender.

5. Then grill the duck until golden and crisp.

6. Pick and rinse the kale carefully and let it drip off in a sieve.

7. Peel the oranges and remove the pith.
8. Slice the oranges and coarsely chop the parsley.

9. Mix the kale with orange slices, parsley, pomegranate seeds and prunes, add olive oil and vinegar, and season with salt and pepper.

10. Cut the duck into pieces and serve it with the salad.

Tip: Red cabbage or Brussels sprouts can be used instead of kale.

Notes

Denmark

Nutrition

  • kalorit: 760

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