Zötler Christmas duck (Zötler Weihnachtsente)

Category: Meat dishes

Kitchen: german

Zötler Christmas duck (Zötler Weihnachtsente)

Ingredients
duck carcass	1 PC.
bulb onions	2 pcs.
smoked meat	30 gr.
butter for frying	50 + 100 gr
light beer	6 tbsp. spoons + 300 ml
bun or white bread	approx. 300 gr.
egg	1 PC.
parsley, salt, pepper	taste

Cooking method

Fry finely chopped onions until golden brown, 50 gr. butter with a pinch of sugar.
Pour 6 tablespoons of light beer into the onion and simmer for 5 minutes. Set aside and allow to cool.
Mash the soaked bread, add chopped parsley, egg, chopped smoked meat, salt, pepper, fry. Mix.
Rinse the duck and dry thoroughly. Rub with coarse salt inside and out. Stuff the belly and neck. Sew up.
Heat 100 gr in a frying pan. butter and quickly fry the duck on all sides. A large frying pan is required.
Transfer to a brazier or baking sheet. Bake at 180 degrees until tender. Periodically water the duck with the released fat and beer (300 ml) alternately. This will give us a golden crust. We drive away home, arriving to the smell.
Boiled potatoes are welcome as a side dish. Also, light beer is required on the table.
The result is a very aromatic duck with a crispy crust and delicate filling. Try it - you won't regret it.

The dish is designed for

1 duck

Time for preparing:

2-3 hours

Cooking program:

oven

Note

Today I unexpectedly got a homemade duck. I began to choose how to cook it. On our forum there are many recipes for duck. I started looking for something German on the Internet. I found such an interesting name. To my shame I thought that Zötler was some kind of settlement. But it turned out to be a certain type of beer. This variety has been known in Bavaria since 1447.

It was in this year, according to legend, that the brewery of the Zötler family was founded in the Allgäu (mountainous region in Bavaria). According to a study by the economic magazine "Euro" (June 2004), the private brewery "Zötler" is the oldest family business in German-speaking countries (Switzerland, Austria, Germany).
It is now believed that this type of beer is one of the most natural. And the name Zötler became a trademark. It was under it that a network of not only breweries developed, but also beer restaurants around the world.
Naturally, in such a restaurant one cannot do with beer, and a lot of dishes are served to it, in the preparation of which beer is often used.
A source: 🔗