Duck steak with sautéed vegetables and cream sauce with capers

Name: Duck steak with sautéed vegetables and cream sauce with capers - Geta H.
Ingredients: 1 duck 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon ground pepper 2 tablespoons soy sauce 1 glass of dry white wine 5; 6 peppercorns 2 bay leaves For vegetables 400 g frozen Bonduelle vegetables 2; 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground pepper 50 ml white wine For sauce 50 g butter 200 g sour cream 10 ml white wine juice from half a lemon 1 tablespoon capers 1/2 teaspoon s

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Duck roast with sautéed vegetables and sour cream caper sauce The last time I made duck roast, I had a rather fatty bird and decided not to use any oil in the oven at all. I coated the duck directly with soy sauce and let it brown slowly in a pan with wine while I prepared the sautéed vegetables and a simple sour cream sauce with capers separately. This is one of the dishes I make when I want something low-effort yet still festive. Quick Info Total time: about 2 hours Preparation time: 20 minutes Cooking time: 1 hour and 30 minutes Servings: 4-6, depending on the size of the duck Difficulty: medium Recipe type: main course, suitable for a family meal or an occasion Ingredients For the duck roast: - one whole duck (usually between 1.6-2 kg) - 2 tablespoons soy sauce - 1 teaspoon dried thyme - 1 teaspoon salt - 1 teaspoon ground pepper - 1 glass of dry white wine (approx. 150 ml) - 5-6 peppercorns - 2 bay leaves For the sautéed vegetables: - 400 g frozen Bonduelle vegetables (mix of your choice) - 2-3 tablespoons olive oil - 1/2 teaspoon salt - 1/2 teaspoon ground pepper - 50 ml white wine For the sour cream caper sauce: - 50 g butter - 200 g heavy sour cream - 10 ml white wine - juice from half a lemon - 1 tablespoon capers - 1/2 teaspoon salt - 1/2 teaspoon ground white pepper Preparation Method 1. Preparing the duck - Wash the duck well and dry it with paper towels. Trim any leftover feathers. - Coat the duck inside and out with soy sauce. No oil is needed if the duck is fatty enough. - Sprinkle salt, pepper, and thyme both inside and on the skin. 2. Roasting - Place the duck in a roasting pan. - Pour a glass of white wine diluted with a little water (approx. 1/2 cup) into the pan. - Add the peppercorns and bay leaves to the liquid in the pan. - Put the pan in a preheated oven at 180°C. - Roast for about 1 hour and 30 minutes. Occasionally baste the duck with the pan juices, about every 20-30 minutes. This helps it brown evenly. 3. Sautéed vegetables - Meanwhile, let the frozen vegetables thaw. - Heat the olive oil in a large skillet. - Add the vegetables and cook them on high heat for 2-3 minutes, just until they start to color. - Pour the wine over them, then add salt and pepper. - Let them cook until all the liquid evaporates. Transfer the vegetables to a bowl. 4. Sour cream caper sauce - Melt the butter in a skillet. - Add the sour cream and let it simmer for a few minutes over low heat. - Pour in the wine, lemon juice, and add the capers. - Season with salt and white pepper. - Let the sauce simmer briefly until the alcohol evaporates and it thickens slightly. 5. Final touches - When the duck is browned and the meat is tender, remove the pan from the oven. - Let the meat rest for 10 minutes before carving. - Serve the duck warm, with the sautéed vegetables and the sour cream caper sauce on the side. Why I make this recipe often I find it one of the simplest ways to cook a whole duck without having to watch it constantly. I’ve made it several times, and it turns out well even with farm-raised duck. The frozen vegetables and quick sauce make it a suitable option for when I don’t want to spend too much time in the kitchen but still want a hearty main dish. Tips and Variations Tips - If the duck has a lot of fat, you can drain some of it halfway through roasting to avoid drowning the sauce. - For crispy skin, leave it for an additional 10 minutes at a slightly higher temperature at the end. - When basting the duck with the pan juices, use a large spoon or a kitchen brush. Substitutions - Thyme can be replaced with dried rosemary if you want a stronger flavor. - Heavy sour cream can be substituted with cooking cream, but the taste will be milder. - Capers can be omitted if you don’t have them on hand, but the sauce will be simpler. Variations - You can use other types of frozen vegetable mixes, depending on your preference. - Sometimes I add sliced mushrooms to the vegetables, but not always. Serving Ideas - It pairs well with a simple mashed potato if you want an additional side. - The sour cream sauce can also be served over the meat, not just on the side. Frequently Asked Questions How salty does the duck get with soy sauce? Not very salty, as the amount of soy sauce is not large and it combines with the meat juices and the wine in the pan. Can I use boneless duck or pieces? You can use duck halves or quarters, the cooking time will be shorter, but the taste and method remain the same. Will the sour cream sauce curdle if I add lemon juice? If you use heavy sour cream and add the lemon juice gradually, it won’t curdle. It’s important not to boil it too long after adding the lemon juice. What frozen vegetable mix works best? Any Bonduelle mix with carrots, green beans, peas, or corn. Avoid mixes with too much broccoli or cauliflower, which can release too much water. Can I omit the wine from the recipe? You can substitute the wine with clear broth or water, but the flavor will be slightly different, less complex. Nutritional Values (estimate for one serving with meat, vegetables, and sauce, at a meal) Calories: 600-800 kcal Protein: 40-50 g Fat: 35-45 g Carbohydrates: 15-20 g Values vary greatly depending on how much meat and skin is consumed, how much sauce you use, and how much fat remains in the pan. The sour cream sauce adds a considerable amount of fat. Storage and Reheating Duck meat can be stored in the refrigerator in a sealed container for up to 3 days. It can be reheated in the oven or microwave, but the skin will not remain as crispy. The sour cream sauce should be reheated over low heat, stirring constantly. The sautéed vegetables can be eaten cold or briefly reheated in a skillet. If any crispy skin remains, it will become softer upon reheating. Duck does not freeze well after cooking, especially with sauce.

Duck steak with sautéed vegetables and cream sauce with capers

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