CookEat Recipe
Hungarian Roast Duck in Giblet-Wine Gravy
Roast duck pieces reheated in their own gravy with cooked giblets, red wine, paprika and lemon.
Method
Steps
Step 1
Season and roast whole duck at 190 °C until thickest part reaches 82 °C.
Step 2
Separately cook inspected giblets thoroughly; chop fine.
Step 3
Rest duck, carve into serving pieces and skim excess fat from roast gravy.
Step 4
Add cooked giblets, red wine, paprika, cloves and lemon juice to gravy; bring to a full boil.
Step 5
Add sliced duck, cover and simmer gently until hot and tender. Serve with optional fried croutons added at the table.
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