Roasted Duck with Citrus Honey and Root Vegetables

Name: Roasted Duck with Citrus Honey and Root Vegetables
Prep time: 210 min
Cook time: 30 min
Total time: 240 min
Yield: 4 Servings
Ingredients: 2 piece Mallard ducks; to taste Salt; to taste Pepper; 1 Töpfchen Thyme; 1 piece Organic lemon; 3 tbsp Lemon juice; 1 tbsp Olive oil; 3 clove Garlic; 1 bunch Spring onions; 500 g Carrots; 600 g Small potatoes; 1 tsp Liquid honey

Main course

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

210 min

This Thermomix® recipe for Roasted Duck with Citrus Honey and Root Vegetables is ready in 4 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for roasted duck with citrus honey glaze is an absolute highlight for special occasions! The duck becomes wonderfully crispy and the root vegetables perfectly absorb the flavors of the glaze. I especially like to make this dish in winter, when the days get shorter and you want something hearty and warming on the table. The preparation takes a little time, but the result is worth every minute. A tip: the duck can also be prepared well in advance and then cooked briefly before serving.

Ingredients (12 ingredients)

2 piece Mallard ducks
to taste Salt
to taste Pepper
1 Töpfchen Thyme
1 piece Organic lemon
3 tbsp Lemon juice
1 tbsp Olive oil
3 clove Garlic
1 bunch Spring onions
500 g Carrots
600 g Small potatoes
1 tsp Liquid honey

Preparation (13 steps)

Prepare ducks

Preheat the oven to 175°C (top/bottom heat). Wash the ducks thoroughly and season inside with salt and pepper. Wash thyme. Rinse the lemon in hot water, pat dry and quarter.

Fill ducks

Place the lemon pieces and half of the thyme inside the ducks. Tie the duck legs together with kitchen twine.

Roast ducks (NOT in the Thermomix!)

Place the ducks breast side up on a rack in the oven. Place the oven's drip pan underneath and pour approx. 100 ml of water into the drip pan. Cook the ducks for about 2.5 hours.

Remove fat

During the cooking time, occasionally prick the duck's thigh skin so that fat can escape.

Prepare lemon thyme oil

Thermomix® Setting

10 sec/Speed 3

Put 1 tbsp lemon juice, the remaining thyme, oil and 1 tsp salt in the mixing bowl and mix for 10 sec/speed 3.

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Peel the garlic, put it in the mixing bowl and chop for 3 sec/speed 7. Scrape down with the spatula.

Prepare vegetables

Clean the spring onions, wash and cut into large pieces. Peel, wash and halve the carrots and potatoes lengthwise. Put everything in a bowl.

Marinate vegetables

Add the lemon thyme oil and the chopped garlic to the vegetables in the bowl and mix well.

Prepare honey glaze

Thermomix® Setting

2 min/122°F/Speed 2 50

Put the honey and 2 tbsp lemon juice in the mixing bowl and heat for 2 min/50°C/speed 2.

120

Add vegetables and glaze duck

After about 1 hour of roasting time, spread the vegetable mixture on the drip pan. Brush the ducks with the lemon honey glaze.

Add water

After about 15 minutes, pour about 200 ml of water into the drip pan.

Increase temperature and salt

Thermomix® Setting

10 sec/Speed 3

After approx. 2.5 hours, increase the oven temperature (electric stove: 225°C). Put 1 tbsp salt with 100 ml water in the mixing bowl and stir for 10 sec/speed 3.