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Nature & Respect free-range duck with mustard sauce & leek sauce

Tender-crispy Nature & Respect free-range duck with mustard sauce & leek vegetables!

Ingredients

  • 1 Nature & Respect free-range duck
  • 500 g small potatoes
  • 200 g shallot
  • 2 leek sticks
  • 250 ml vegetable broth
  • 125 ml crème fraîche
  • 500 ml duck fond
  • 100 g butter
  • 2 pears
  • 150 g mustard à l’Ancienne
  • 200 g cooking cream
  • apple vinegar
  • fresh thyme
  • fresh cress
  • salt & pepper
Print recipe

Preparation

The free-range duck

  1. Clean the duck, pat dry & remove excess fat
  2. Salt & pepper the duck 
  3. Place half of the halved shallots with the free-range duck in the roasting tin in the oven at 120 °C
  4. Baste every 20-30 minutes with the released fat so that the free-range duck from Nature & Respect is nicely browned and crispy 
  5. After 2 hours, take the duck out of the oven
     

The potatoes

  1. Wash the small potatoes & cook in salted water until almost done
  2.  Fry in a pan with butter until crispy 
     

The leek vegetables


  1. Wash the leek & halve lengthwise, cut into approx. 5-8 mm thick slices
  2. Sauté in a pan with butter & deglaze with vegetable stock 
  3. Add the crème fraîche
  4. Allow to reduce & season with salt & pepper to taste

 

The sauce


  1. Sauté the remaining finely chopped shallots in a pan with butter 
  2. Deglaze with duck stock & allow to reduce
  3. Add the cream and mustard & season with apple cider vinegar 
  4. Reduce to the desired consistency with chopped thyme
  5. Form a bed of the leek vegetables on the plate & decorate with cress and fresh thyme
  6. Garnish the mirror of mustard sauce next to it with pear slices
  7. Carve the duck at the table and serve

 

Bon Appétit

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