After high school I spent a glorious gap year nannying in Germany. I gained a new family, a new language and lot of weight. Those Germans really know how to eat. The patriarch of my German family happened to be a dedicated foodie and an excellent cook. He taught me a bunch of recipes and techniques as well as introducing me to some fabulous food but my absolute favourite was his Christmas duck. We ate it most of the year around, though not through the stiflingly hot summer, when having the oven on for four hours would have been miserable.
I scored some duck a little while back and froze in manageable parcels. I did not label these parcels, so each defrosting has meant discovering exactly what bits of duck I have to work with. This recipe should be for duck breasts but in this defrosting I discovered I had the body.
I tweaked this recipe only a tiny bit to work with my pantry. The Germans ate this duck with a particular kind of pasta which was shaped to pick up every drop of sauce. I have spirals. C’est la vie.
Martin’s German Duck
250ml Pinot Noir (I used pinot gris, so added 2 Tbsp pinot noir jelly)
500ml vegetable stock
Crushed garlic cloves- I used 6 small ones
3 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 Tbsp nut oil
Put all the ingredients, except stock , in a large oven pan. Put the breasts with skin side up in the oven dish. Pour the stock over the top until the breasts are half covered.
Bake 4 hours at 80 degrees on fan, basting the duck with the liquid every 20 minutes.
Pour the liquid through a sieve into a pot and thicken it with flour paste (100g flour to 200ml of water approx).
Whisk the sauce and add cream, and salt and pepper if desired.
(To make a healthier sauce, make the dish a day in advance then put liquid into the fridge. When cool you can skim off the fat).
Grill the duck with skin side up in 200 degree oven until crispy.
Enjoy with pasta and a Lake Chalice Pinot Noir. When finished, I realised just how beige this dish is, so added some spinach and capsicum. Healthy.
Piep piep piep, wir habe uns alle lieb, guten Appetit!