Festive Mallard Feast

Festive Mallard Feast

Main course

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Cook Time

4 h 20 min

Servings

4

Difficulty

Hard

Prep Time

60 min

This Thermomix® recipe for Festive Mallard Feast is ready in 4 h 20 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This mallard recipe is a feast for the senses! I always make it when there is something special to celebrate. The duck becomes wonderfully tender and aromatic, thanks to the root vegetables and apples that are cooked in the abdominal cavity. The almond liqueur gives the sauce a fine, nutty note. The preparation takes a little time, but the result is worth every minute. Classically served with dumplings and red cabbage. A dish that is guaranteed to impress!

Ingredients (10 ingredients)

  • 1 x Mallard
  • 1 Bündel Root vegetables
  • 2 x Apple
  • 1 Schuss Almond liqueur
  • 1 Liter Duck stock
  • 1 piece Clarified butter
  • 3 Zweig Thyme
  • to taste Salt
  • to taste Pepper
  • Sugar water or diluted honey

Preparation (10 steps)

1

Prepare duck

Wash the mallard thoroughly, pat dry and completely remove any remaining feathers and quills. A fish bone tweezer can be helpful here.

2

Season duck

Brush the skin of the duck thinly with sugar water or honey diluted with water. Then salt the duck on the outside. Season inside with salt and pepper.

3

Prepare vegetables and apples

Cut the root vegetables and apples into fine cubes.

4

Prepare vegetables for the filling

Set aside 1/3 of the diced root vegetables and apples together with the thyme sprigs. This mixture will later be stuffed into the duck.

5

Fill duck

Fill the remaining vegetables and apples together with the thyme into the duck. Close the abdominal cavity with kitchen twine or toothpicks.

6

Roast vegetables

Thermomix® Setting
5 min/248°F/Speed 1 120

Put 2/3 of the diced root vegetables and apples together with the clarified butter into the mixing bowl and sauté for 5 min./120°C/speed 1.

300
7

Sear duck

Transfer the roasted vegetables from the mixing bowl to a roaster. Place the stuffed duck on top and sear all around in the roaster. (This does NOT happen in the Thermomix!)

8

Deglaze and Simmer

Deglaze the duck with a shot of almond liqueur and let it reduce briefly. Then pour in the duck stock. Turn the duck breast-side down so that it is covered with liquid to 2/3. Close the roaster and let it simmer gently for 3 hours. (This does NOT happen in the Thermomix!)

9

Bake duck

Remove the duck from the roaster and bake in the preheated oven at 160 degrees Celsius top and bottom heat without liquid for about 20 minutes until golden brown. (This does NOT happen in the Thermomix!)

10

Prepare sauce

Thermomix® Setting
15 min/Varoma/Speed 1 Varoma

Strain the liquid from the roaster and pour into the mixing bowl. Let it reduce for 15 min./Varoma/speed 1 without a measuring cup until the desired consistency is reached. Season with salt and pepper.

900

Finished cooking? Great! 🎉

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About this recipe

The mallard, a festive roast that is a tradition for us. My grandmother always prepared it for Christmas, and the scent of thyme and apples that wafted through the house is one of my fondest childhood memories. This recipe is my homage to her, refined with a touch of almond liqueur, which gives the sauce a special touch. The mallard itself is of course the star. When buying, make sure it is of good quality, preferably from a hunter you trust. The root vegetables – carrots, celery, leek – form the aromatic base for the sauce and the filling. The apples, ideally a tart variety such as Boskoop or Elstar, provide a fruity sweetness and a juicy filling. The almond liqueur, a little luxury, rounds off the taste of the sauce and harmonizes wonderfully with the game poultry. The duck stock is the foundation of the sauce, it gives it depth and richness. Fresh thyme should of course not be missing, its earthy aroma goes perfectly with the duck and root vegetables. For preparation in the Thermomix®, it is important to cut the vegetables into even, fine cubes so that they sauté evenly. Searing the duck in the roaster is crucial for the roasted aromas that will later refine the sauce. Be sure to sear the duck well on all sides before deglazing it with the almond liqueur. When simmering in the roaster, it is important that the duck is not completely submerged in the liquid, but only covered to about two-thirds. This keeps the skin crispy. Reducing the sauce in the Thermomix® requires some patience, but it's worth it until the desired consistency is reached. If you like it vegetarian, you can replace the duck with a large pumpkin, which is filled with a mixture of rice, nuts, mushrooms and herbs. Vegetable broth can be used instead of duck stock. For a vegan version, the honey can be replaced with maple syrup. There are no limits to the imagination when it comes to spices: juniper berries, bay leaves or a pinch of cinnamon go perfectly with game poultry. Classic side dishes for this dish are potato dumplings and red cabbage. But Brussels sprouts, chestnuts or cranberries also go wonderfully with it. A strong red wine, such as a Pinot Noir, rounds off the feast. The finished duck can be stored in the refrigerator and reheated the next day. The sauce can be prepared and frozen well. So nothing stands in the way of a relaxed feast.

Tags

#Meat #Festive #Hearty #Winter #Game

Allergens

  • Celery
  • Nuts

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