German Beer Braised Duck

Ingredients

• 1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 bottles of German beer (such as Oktoberfest or Pilsner) 2 bottles of German beer (such as Oktoberfest or Pilsner)
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Pat the duck dry with paper towels and season it with salt, pepper, paprika, thyme, and rosemary.
3. 3.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the duck on all sides until golden brown, then remove it from the pot and set it aside.
5. 5.
   In the same pot, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened and lightly browned.
6. 6.
   Pour in the beer and chicken broth, and add the bay leaves.
7. 7.
   Return the duck to the pot, cover it with a lid, and transfer it to the preheated oven.
8. 8.
   Braise the duck for about 2-3 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   Remove the duck from the pot and let it rest for a few minutes before carving.
10. 10.
    Strain the braising liquid and discard the solids. Skim off any excess fat from the liquid.
11. 11.
    Serve the duck with the strained braising liquid as a gravy.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• German beer — Choose a beer with a rich and malty flavor to enhance the taste of the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the duck overnight in the beer and spice mixture before cooking.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with cold water and add it to the strained braising liquid while simmering.

Serving advice

Serve the German Beer Braised Duck with traditional German sides such as red cabbage, potato dumplings, and sauerkraut for an authentic and satisfying meal.

Presentation advice

Place the carved duck on a platter and pour the rich gravy over it. Garnish with fresh herbs like parsley or thyme for an appealing presentation.