Duck with Brussels Sprouts
Ingredients:
• 1 whole duck in parts
• 500g Brussels sprouts
• 1 leek, sliced in chunks
• 100g sauerkraut (квашенная капуста)
• 3 apples, cored and quartered
• 2-3 cloves garlic
• Pepper and chilly flakes
• 1-2 sprigs fresh rosemary
• 100 ml red wine
• Zepter pot 5.51 with Synchro-click
• No salt needed!
Instructions:
1. Layer the Ingredients:
• Place the duck in the Zepter pot.
• Add leek, sauerkraut, garlic, and apple quarters around the duck. • Add the Brussels sprouts on top,
• Pour 100 ml of red wine over the ingredients.
• Season everything with salt, pepper, and fresh rosemary.
2. Cooking Instructions:
• Cover the pot with the Synkro-Clic lid.
• Turn the heat to high and wait until the red indicator pops up and the arrow reaches the green zone.
• Once it reaches the green zone, reduce the heat to medium and cook for 40 minutes.
• After 40 minutes, turn off the heat and let the pot cool down naturally.
3. Serving Instructions:
Remove the Duck and Brussels Sprouts:
• Carefully take the duck and Brussels sprouts out of the pot and place them on a serving platter.
Prepare the Sauce:
• In the pot, mix the remaining ingredients (leek, sauerkraut, apples, garlic, and the red wine juices) into a flavourful sauce. Stir well until everything is combined and the sauce has a smooth consistency.
Pour the Sauce:
• Pour the mixture over the duck and Brussels sprouts, letting the sauce coat the duck and soak into the vegetables.
Serve:
• Slice the duck if needed and serve immediately, with the Brussels sprouts on the side and the rich, aromatic sauce enhancing the dish.
This method ensures the duck is beautifully presented with the savoury, wine-infused sauce
SHOP ZEPTER COOKWARE