Duck Roast

Ingredients

• Canned Baby Beets 15 oz
• Water 5 qt
• Duck 1½ kg
• Bacon 5 oz
• Garlic 1 head
• Duck Fat 4 spoons
• Onion 2 heads
• Celery stalk 3 pieces
• Leek 1 piece
• Rutabaga 2 pieces
• Carrot 3 pieces
• Potato 20 oz
• White Cabbage 1 piece
• Cayenne Pepper ¼ spoons
• Parsley 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the bacon into strips.

Step 3

Prepare the duck.

Step 4

Peel the garlic.

Step 5

In a large ovenproof pot, melt half of the duck fat and add the duck and bacon. Sear until golden brown, then add the garlic cloves and cook for another 1-2 minutes.

Step 6

Pour in water, bring to a boil, and simmer covered on low heat for about 2 hours.

Step 7

Cut the onion into feather-like strips. Slice the celery.

Step 8

Chop the carrot, potato, and turnip into large pieces.

Step 9

Wash the leek and slice it into half-moons.

Step 10

Shred the cabbage.

Step 11

When the duck legs become tender, remove them from the pot and separate the meat from the bones.

Step 12

Strain the broth and set it aside.

Step 13

Heat the remaining duck fat in a pot over medium heat. Sauté the onion, leeks, and celery until softened.

Step 14

Add the duck meat and potatoes, then pour in the strained broth. Cook for 15-20 minutes.

Step 15

Add the carrots and turnips, and cook until the potatoes are tender.

Step 16

Meanwhile, chop the garlic, bacon, cayenne pepper, and parsley in a blender. Add a few ladles of broth and blend until smooth.

Step 17

Add the resulting puree to the pot, along with the cabbage and beans, after draining the liquid from the beans. Season with salt and pepper, stir, and simmer for another 5–7 minutes.

Step 18

Serve, seasoned with black pepper.