Roast Duck with Brussels Sprouts

In the duck, remove the sebaceous gland and the fat around the abdominal opening. Rinse and dry the duck. Rub inside and out with salt, pepper and coriander. Tuck wings under back, tie legs together. Place duck, back side up, in roasting pan. Pour one-eighth quart hot water. Close the roaster. Steam in the heated stove at 200 degrees (gas: level 3) for 40 minutes.

Then take out the duck, pour off the boiled juices and degrease. Place the duck on the roasting rack in the oven with the fat pan underneath. Roast at 175 °C (gas: level 2) for another 1 and a quarter to 1 1/2 hours, basting regularly with the roasting juices.

Clean and rinse Brussels sprouts, cut larger roses in half. Pre-cook in enough salted water for 10 min. Quench ice cold, drain.

Stir through maple syrup and 2 tbsp sherry, brush duck with it. Roast for another 5 to 7 min at 250 degrees (gas: level 5) until the skin is crispy brown.

Meanwhile, heat the fat for the vegetables and toast the flaked almonds until golden brown. Pour the sherry, stir in the Brussels sprouts. Season with salt and nutmeg. Cook for about 5 minutes at low temperature until soft.

Remove the fat pan from the kitchen stove, boil off the drippings with an eighth of a liter of water. Pour through a sieve into a saucepan, degrease the sauce. Bring to the boil, add crème fraîche and the remaining sherry.

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