Recipe detail

Poultry Duck broth strained overnight

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Poultry

Cuisine: Czech

Download PDF Download BR2

Program steps

  • Preheating:
  • 205 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Opečená žebra se zeleninou vysypte do GN 250mm vysoké, zalijte vodou.

2
Combination
90 %
time icon Termination by time
time icon 16:00 hh:mm
probe icon 96 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
duck skeleton 2600 g
onion 300 g
carrot 600 g
parsley root 600 g
celery root 600 g
celery sticks 200 g
garlic 100 g
bay leaf 2 g
allspice 2 g
ground black pepper, ground 2 g
salt 100 g
water 12 l

Nutrition and allergens

Allergens: 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 680.5 kJ
Carbohydrate 20.6 g
Fat 42.4 g
Protein 53.5 g
Water 0 g

Directions

Salt the duck carcasses and place them on the Vision Bake and add 1/3 of the cleaned root vegetables cut into wedges and lightly drizzle with oil.

1. Bake the prepared skeletons with vegetables.

2. Put the roasted skeletons together with the vegetables in a full GN 250 mm high, add water and spices. Put the base prepared in this way back into the convection oven and cook slowly.

The next day, strain, season and serve.

Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel full

GN container Stainless steel full