Ente knusprig
Crispy duck served with vegetables and a special sauce.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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While duck has been consumed for centuries across various cultures, the 'knusprig' (crispy) preparation style, especially in German cuisine, reflects a blend of traditional roasting techniques and influences from other European and Asian culinary traditions. The use of specific sauces and vegetable pairings may vary regionally and be influenced by local ingredients and preferences.
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Ente knusprig is often considered a celebratory dish, enjoyed during special occasions and holidays, especially around Christmas and Easter. It's a dish meant to be shared and enjoyed with family and friends.
Holiday Tradition
Crispy duck is a popular choice for festive meals, often replacing or supplementing traditional goose or turkey.
Restaurant Staple
It's a common item on the menus of German restaurants, especially those specializing in traditional cuisine, and often features regional variations in sauce and vegetable pairings.
Family Gathering
Preparing and sharing Ente knusprig can be a focal point of family gatherings, reflecting warmth, hospitality, and culinary tradition.
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Ente knusprig features a delightful contrast of textures and flavors, characterized by crispy skin, succulent meat, and a savory-sweet sauce complemented by fresh, often slightly acidic, vegetables.
The dominant flavors come from the roasted duck itself, with its rich, fatty, and slightly gamey notes. The skin is typically rendered to a golden-brown crisp, contributing a savory, umami flavor and satisfying crunch. The accompanying sauce often balances sweetness (from honey or fruit preserves), acidity (from vinegar or citrus), and savory elements (from soy sauce, ginger, or garlic). Vegetables such as red cabbage (Rotkohl), braised leeks, or stir-fried Asian greens provide contrasting textures and flavors, ranging from sweet and earthy to slightly bitter and refreshing.
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Scoring the Skin
Score the duck skin in a crosshatch pattern, being careful not to cut into the flesh. This helps the fat render and the skin crisp up during roasting.
Drying the Skin
Pat the duck skin thoroughly dry with paper towels before roasting. This helps the skin crisp up more effectively.
Resting the Duck
Allow the duck to rest for at least 15-20 minutes after roasting before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Using High Heat
Start with high heat to crisp the skin and then reduce the heat to cook the duck through. This ensures crispy skin without overcooking the meat.
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