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Wine with the meal: Crispy roast duck Wachau style and a glass of Zweigelt red wine.

Roast duck (Wachau style) and the right wine to accompany the meal

The Wachau-style roast duck is the epitome of Austrian hospitality. Stuffed with aromatic apples, onions and a generous helping of mugwort, the poultry is slowly cooked in the oven until the skin is perfectly crispy and the meat is tender as butter. The preparation requires patience, but rewards you with a deep brown natural sauce, which is given an incomparable intensity by the gravy and root vegetables. A classic dish for holidays or cosy family Sundays, which harmonizes wonderfully with the powerful wines of the Wachau.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main course
Cuisine Austrian, Wachau cuisine
Servings 2 Servings
Calories 850 kcal

Cooking utensils

  • 1 Large roaster
  • 1 Kitchen twine
  • 1 Chopping board and sharp knife
  • 1 Ladle
  • 1 Meat thermometer

Ingredients
  

For the duck

  • 1 small duck approx. 1.8 to 2 kg
  • Salt and freshly ground pepper
  • 2 teaspoon dried mugwort

For the filling and sauce

  • 2 Apples tart, e.g. Boskoop
  • 2 Onions quartered
  • 1 Carrot Roughly diced
  • 1 Piece of celery
  • 500 ml Poultry stock
  • 100 ml Red wine Zweigelt

Preparation
 

Preparation:

  • Wash the duck thoroughly inside and out.
  • Remove excess grease from the opening.
  • Pat the duck dry very well with kitchen paper.
  • Rub well inside and out with salt, pepper and mugwort.
  • Core and roughly dice the apples.
  • Dice an onion and mix with the apples.
  • Stuff the duck with the apple and onion mixture.
  • Close the opening with kitchen twine or wooden skewers.
  • Secure the wings and legs tightly to the body with yarn.

Cooking steps:

  • Preheat the oven to 160 degrees top/bottom heat.
  • Spread the remaining root vegetables and the second onion in the roasting tin.
  • Place the duck breast-side down on the vegetables.
  • Pour in some stock so that the bottom is covered.
  • Place the roaster in the oven and cook for approx. 60 minutes.
  • Carefully turn the duck so that the breast is on top.
  • Carefully prick the skin on the legs with a fork.
  • Increase the temperature to 180 degrees.
  • Cook for a further 60 minutes, basting regularly with the stock.
  • For the last 10 minutes, increase the temperature to 220 degrees.
  • Keep an eye on the duck until the skin is crispy brown.
  • Remove the duck and leave to rest in the switched-off oven.
  • Pour the gravy through a sieve into a pan.
  • Skim off the fat and reduce the sauce with red wine.

Dressing:

  • Remove the kitchen twine.
  • Carve the duck professionally.
  • Serve the meat with the filling on preheated plates.
  • Pour over the sauce.

Recommended sides:

  • Waldviertel potato dumplings
  • Warm coleslaw with bacon
  • Stewed red wine pears

Nutritional values per portion

Calories: 850kcalCarbohydrates: 28gProtein: 45gFat: 62g
Keyword Austrian cuisine, Blauer Zweigelt, Crispy duck, Duck recipe, Festive roast, Roast duck, Wachau style, Wine with food
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