Roast Duck with Apples
A traditional Czech classic with a twist. The duck is first simmered until tender, then boned, browned until golden and braised with apples, carrots, tomatoes and star anise in white wine. The result is juicy meat with a delicate fruity flavour that goes beautifully with rice or fresh bread.
Total: 2 h 40 min
Method
01.
Check that the duck has been properly cleaned and remove any impurities.
02.
Put the cleaned duck into water and leave it to simmer for about 45 minutes. Take the cooked duck out of the water, let it drain and cool slightly. Then bone it and cut it into slices.
03.
Season the slices of meat with salt and pepper and dust them lightly with potato starch. Heat the lard in a roasting tin, add the duck slices and fry them until golden brown.
04.
Cut the carrot into rounds, the peeled tomatoes into slices and the cored apples into quarters. Add everything to the slices of meat, along with the star anise and the sugar, and pour over the wine. Cover the roasting tin, put it in the oven and braise until tender.
05.
Before serving, pour the juices from the roasting tin over the roast duck with apples. Serve with rice or bread.
