Schleswig-Holstein Duck with Apple and Beetroot

Ingredients

In the original Spanish dish, Pato a la sevillana, the duck is typically cooked with tomatoes, onions, and garlic, resulting in a rich and savory sauce. In this adapted Schleswig-Holstein version, we replace the tomatoes with apples to add a touch of sweetness and acidity. Additionally, we incorporate beetroot to enhance the earthy flavors and provide a unique twist to the dish. We alse have the original recipe for Pato a la sevillana, so you can check it out.

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 2 apples, peeled, cored, and sliced 2 apples, peeled, cored, and sliced
• 2 beetroots, peeled and diced 2 beetroots, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 38g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the duck with salt, pepper, smoked paprika, and dried thyme.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium heat. Sear the duck on all sides until golden brown.
4. 4.
   Remove the duck from the skillet and set aside. In the same skillet, sauté the onion and garlic until translucent.
5. 5.
   Add the sliced apples and diced beetroot to the skillet and cook for 5 minutes.
6. 6.
   Place the seared duck on top of the apple and beetroot mixture in the skillet.
7. 7.
   In a small bowl, mix together honey and apple cider vinegar. Drizzle the mixture over the duck.
8. 8.
   Cover the skillet with foil and transfer it to the preheated oven. Roast for 2 hours, or until the duck is tender and cooked through.
9. 9.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15 minutes to crisp up the duck skin.
10. 10.
    Remove the skillet from the oven and let the duck rest for 10 minutes before carving.
11. 11.
    Serve the Schleswig-Holstein Duck with Apple and Beetroot with the roasted apple and beetroot mixture as a side.

Treat your ingredients with care...

• Duck — Make sure to properly season the duck with salt, pepper, smoked paprika, and dried thyme to enhance its flavor.
• Beetroot — When peeling and dicing the beetroot, wear gloves to avoid staining your hands.
• Apple — Choose a crisp and slightly tart apple variety, such as Granny Smith or Braeburn, to provide a nice contrast to the other flavors.

Tips & Tricks

• For a more intense flavor, marinate the duck overnight in the spice mixture before cooking.
• If you prefer a sweeter dish, you can add a bit more honey to the apple cider vinegar mixture.
• Serve the dish with a side of boiled potatoes or mashed potatoes for a complete meal.
• To achieve a crispy skin, make sure to increase the oven temperature during the last 15 minutes of cooking.
• Leftovers can be used to make delicious sandwiches or salads the next day.

Serving advice

Serve the Schleswig-Holstein Duck with Apple and Beetroot as the main course of a festive dinner. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the sliced duck on a platter, surrounded by the roasted apple and beetroot mixture. Drizzle any remaining pan juices over the duck for added flavor. Sprinkle some chopped fresh herbs on top for a pop of color.