Name: Duck on Tomato-Olive-Sauce
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 Portionen
Ingredients: 1.8 kg young duck or 4 duck breast fillets; 1 TL Pepper; 2 TL Salt; 0.5 TL Thyme; 2 Stück Garlic cloves; 100 g Olives with paprika filling; 1 Dose peeled tomatoes; 4 EL Brandy; 0.5 Glas White wine; 1 Msp. Oregano; 1 Msp. Rosemary; 1 Msp. ground Sage; 2 TL Instant chicken soup; 4 EL Cream; freshly ground pepper; Salt

Cook Time

2 h 50 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This recipe for duck in a Roman pot is a hearty main course, ideal for festive occasions such as Christmas. The duck is braised with olives, tomatoes and herbs in the Roman pot, which leads to a particularly tender and aromatic result. The preparation time is about 2 hours and 50 minutes, and the dish is designed for 4 people. The olives are cut with the Wundermix WunderSlicer V2.

Ingredients (16 ingredients)

1.8 kg young duck or 4 duck breast fillets
1 TL Pepper
2 TL Salt
0.5 TL Thyme
2 Stück Garlic cloves
100 g Olives with paprika filling
1 Dose peeled tomatoes
4 EL Brandy
0.5 Glas White wine
1 Msp. Oregano
1 Msp. Rosemary
1 Msp. ground Sage
2 TL Instant chicken soup
4 EL Cream
freshly ground pepper
Salt

Preparation (5 steps)

Prepare duck

Wash the duck / duck breast fillets under running cold water and dry with household paper. Mix 1 tsp pepper, 1-2 tsp salt, 1/2 tsp thyme and 2 peeled, crushed garlic cloves in a bowl. Rub the duck with it (inside and outside).

Prepare olives

Cut 100 g of olives with paprika filling into slices with the Wundermix WunderSlicer V2 and the appropriate disc (fine/coarse). Place the olives in the mixing bowl lid and collect the cut material or process it directly. Drain 1 can of peeled tomatoes on a sieve.

Put duck in roaster

Put the drained tomatoes and olives in a roaster with a lid and place the duck on top. Mix 1/2 glass of white wine, 1 pinch of oregano, 1 pinch of rosemary, 1 pinch of ground sage, 2 tsp of instant chicken soup (or bouillon cubes) and 4 tbsp of brandy and pour over the duck.

Braise duck

Close the roaster and place on the rack - lower rail - in the cold oven. Braise the duck for about 13/4-21/4 hours (electric cooker 220-240° C; gas cooker level 4-5) until done. If necessary, continue roasting in an open form for the last 15 minutes of cooking time so that the duck can brown.