Appetizing Roasted Duck with Chestnuts
This is a perfect dish for the New Year's table, where the tender duck meat perfectly blends with the sweet and earthy taste of chestnuts. The dish is distinguished by its rich flavors and adds a festive touch to the table.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Sesame oil30 ml
- apple cider vinegar15 ml
Instructions
9 steps- 1
In a bowl, mix sesame oil, sour cream, honey, mustard, and apple cider vinegar. Add salt, pepper, dried coriander, and blue fenugreek and mix until smooth.
5 min
- 2
Rub the mixture inside and outside the duck, wrap in plastic wrap, and refrigerate for 8-10 hours.
600 min
- 3
Score the chestnuts, bake in a preheated oven at 180 degrees Celsius for 30 minutes, and then peel.
30 min
180°C
- 4
Cut the bacon or shashlik into small pieces and fry in a hot pan without oil until browned.
5 min
- 5
Add coarsely chopped onion, halved chestnuts, salt, and pepper. Simmer for 5 minutes.
5 min
- 6
Finally, add the apple to the sauteed ingredients and simmer for 2-3 minutes.
3 min
- 7
Fill the duck's belly with the chestnut stuffing, tie with string or wooden skewers, and wrap in foil.
10 min
- 8
Bake in a preheated oven at 200 degrees Celsius for 1 hour. Then open the foil and reduce the temperature to 170 degrees Celsius.
60 min
200°C
- 9
Bake for another 30 minutes. Periodically baste with the juices released during frying.
30 min
170°C
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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