Barboter Duck

1
Serves: 4 people (or 4 servings)

Ingredients

  • 1 duck (~2–2.5 kg)
  • 1 orange, 2 persimmons, 5 peaches
  • seeds of 1 pomegranate
  • juice of 1 grapefruit
  • 2 cloves of garlic
  • 1 red onion
  • rosemary, chicory
  • 300 g pumpkin
  • 200 g butter
  • salt, pepper
  • cheesecloth (thin cloth)

Spice mix:

  • coriander
  • cinnamon
  • cloves
  • pepper
  • brown sugar
  • nutmeg

Preparation

Rub the duck with salt and pepper and place the orange inside the cavity.

Melt the butter and infuse it with garlic and rosemary. Soak the cheesecloth in this butter and wrap the duck with it.

Place the persimmons, pumpkin, peaches, red onion, chicory, and pomegranate seeds at the bottom of the pot. Pour in the grapefruit juice and sprinkle with the prepared spice mix.

Place the cheesecloth-wrapped duck on top of the vegetables. Cover the pot with a lid and place it in the Morsø grill.

Cook covered for about 30 minutes, allowing the meat to braise in the aromatic juices. Then remove the cheesecloth and roast for another 10–15 minutes without the lid so the skin becomes nicely crispy.

The dish is ready in about 45 minutes.

Juicy duck with caramelized fruits and vegetables, filled with a rich, festive aroma.