Rheinhessen Wine-Glazed Duck (Rheinhessische Wein-Glasierte Ente)

Rheinhessische Wein-Glasierte Ente, or Rheinhessen Wine-Glazed Duck, is a traditional dish from the Rhenish-Hessian cuisine, known for its rich flavors and tender meat. This recipe combines the sweetness of local wine with the succulence of duck, creating a delightful culinary experience.

Gluten Free Dairy Free Main Course Rhenish-Hessian Rheinhessen Duck Wine German Cuisine
Rheinhessen Wine-Glazed Duck (Rheinhessische Wein-Glasierte Ente)

Ingredients

  • 1 whole duck, about 5 pounds
  • 1 cup Rheinhessen wine
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 sprigs of fresh thyme

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Score the duck's skin and season with salt and pepper.
  3. In a saucepan, combine the wine, chicken broth, honey, balsamic vinegar, and thyme. Simmer over medium heat until the glaze thickens slightly.
  4. Place the duck in a roasting pan and brush it with the wine glaze.
  5. Roast the duck in the preheated oven for 1.5 to 2 hours, basting with the glaze every 30 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
  6. Let the duck rest for 10 minutes before carving. Serve with the remaining wine glaze as a sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
10g
Fat
30g

Supplies

Roasting pan Basting brush

Tools

Oven Saucepan

Serving suggestions

Serve the Rheinhessische Wein-Glasierte Ente with a side of potato dumplings and braised red cabbage for a complete Rhenish-Hessian meal.

Tips & tricks

For an extra flavorful glaze, use a high-quality Rheinhessen Riesling or Silvaner wine.

Cost

$25