Pato asado con patatas crujientes y salsa de cerezas ácidas y vino caliente
Retire la bandeja del horno y aumente la temperatura a 200 °C (180 °C con ventilador). Caliente una bandeja antiadherente en el horno. Retire las patas de pato de la bandeja y resérvelas. Vierta los jugos del asado en un recipiente alto y recoja la grasa que se haya depositado en la superficie.
- 4 pieces of duck legs
- 4 sprigs thyme
- 6 cloves garlic
- 1 kg potatoes
- 300 ml red wine
- 300 ml chicken broth
- 75 g sour cherries
- 3 cloves
- 4 balls of allspice
- cinnamon
- 1 tbsp currant jam
- 30g butter
- Pour the wine and stock into a saucepan for the sauce. Add the cherries and spices and reduce by half. Remove the spices and whisk the jam and butter into the sauce, season with salt and pepper to taste. Set aside and reheat before serving.
- Preheat the oven to 160°C (fan 140°). Pat the skin on the duck legs dry with a paper towel, place the meat in a small baking dish and sprinkle with flaked salt. Add the thyme sprigs and garlic cloves, crushed flat with a knife. Cover with foil, seal well and place the baking dish in the oven for 2 hours.
- Meanwhile, bring salted water to a boil in a pot, add the potato cubes and cook for 5 minutes, then drain.
- Remove the baking tray from the oven and increase the temperature to 200 °C (fan 180 °C). Heat a non-stick baking tray in the oven. Remove the duck legs from the baking tray and set aside the juices with the roasting pan, pour them into a higher container and collect the fat that has settled on top. (You can add the juices to the sauce or save them for another use.) Measure out 4 tablespoons of the collected fat, remove the tray from the oven and pour the fat on it. Add the potatoes and coat them in the fat. Bake for 20 minutes until the potatoes start to turn golden. Return the duck legs to the tray and bake for another 40 minutes so that the potatoes and the skin on the meat are crispy and golden. Sprinkle with thyme leaves and eat with the sauce. SOMETHING EXTRA You can easily increase or decrease the portions according to the calculation: 1 person = 1 duck leg and 200 to 250g potatoes. Photo and recipe taken from Olive Magazine.
Remove the baking tray from the oven and increase the temperature to 200°C (fan 180°C). Heat a non-stick baking tray in the oven. Remove the duck legs from the baking tray and set aside, pour the juices with the roast into a tall container and collect the fat that has settled on top. (You can add the juices to the sauce or save for another use.) Measure out 4 tablespoons of the collected fat, remove the tray from the oven and pour the fat over it. Add the potatoes and coat them in the fat. Bake for 20 minutes, until the potatoes start to turn golden. Return the duck legs to the tray and bake for a further 40 minutes, until the potatoes and the skin on the meat are crispy and golden. Sprinkle with thyme leaves and eat with the sauce.
SOMETHING EXTRA You can easily increase or decrease the portions according to the calculation: 1 person = 1 duck leg and 200 to 250g of potatoes.
Photo and recipe taken from Olive Magazine.