Red Duck with Apples: Germano alle Mele

Name: Red Duck with Apples: Germano alle Mele
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 2 bunches chives, thinly sliced; 237 milliliters cider vinegar plus 1/2 cup; 4 1/2) pound duck; 1 clove garlic, thinly sliced; 59 milliliters chestnut honey; 1 lemon, juiced; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 2 branches rosemary leaves; 6 servings Salt and pepper; 454 grams tart apples, like Macouns, peeled, cored and cut into chunks plus 2 more apple peeled and thinly sliced; 2 Tbsps tomato paste; 237 milliliters white wine, plus 1/2 cup white wine

Red Duck with Apples: Germano alle Mele might be just the main course you are searching for. This recipe makes 6 servings with 2589 calories, 87g of protein, and 228g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of onions, carrots, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tart apples you could follow this main course with the Crock-Pot Baked Apples as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Remove the head, neck, wing tips and feet of the bird and set aside for broth. Rinse the bird with cold water, then with the wine, 1 cup vinegar and lemon juice.

Ingredients you will need

Lemon Juice

Vinegar

Broth

Water

Wine

Drain the liquids from the bird and rub the outside of the flesh with the liquids. Season the bird inside and out with salt and pepper. Stuff the bird with the apples, rosemary and garlic and truss the bird with butcher?s twine.

Ingredients you will need

Salt And Pepper

Rosemary

Apple

Garlic

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Place the duck in a Dutch oven add 1/2 cup white wine and roast in the oven, uncovered, for 1 hour, basting occasionally with the chicken stock. When bird is cooked, remove from oven and allow to rest 10 minutes before carving. Meanwhile, drain the fat from the pan and add the tomato paste. Cook 2 to 3 minutes until the tomato paste changes color and deglaze the pan with the remaining 1/2 cup cider vinegar.

Ingredients you will need

Chicken Stock

Apple Cider Vinegar

Tomato Paste

White Wine

Whole Duck

Equipment you will use

Dutch Oven

Oven

Frying Pan

Add the remaining 2 apples and cook until they have softened, about 4 minutes.

Ingredients you will need

Apple

Add the chestnut honey and stir until a thin sauce has formed. Carve the bird, sprinkle the chives into the sauce and pour over.

Ingredients you will need

Chestnuts

Chives

Honey

Sauce

Serve immediately.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle