Roast Duck With Timbale Of Vegetables

Preparation:

Preparation: Cut the breast and legs of the duck and brown them. Boil the duck broth. Simultaneously, boil vinegar and sugar. When the sugar has turned into caramel, pour in the duck stock and reduce. Cut the peeled potatoes and carrot into long thin strips and mix thoroughly. Add the salt and ground pepper. Roll out the mixture until it becomes a vegetable cake and fry well on both sides in a non-stick pan. Serve in slices. For a more decorative effect, cut the cake into rings using a small mallet and place two or three rings on top of each other in a timbale. Brown the breasts and thighs in a non-stick pan. Finish cooking the thighs in the oven and at the same time fry the breasts in the pan over low heat, with the skin facing the bottom. Brown the celery cubes in butter. Fry the mushrooms in the butter together with the diced shallots and the chopped parsley. Salt and pepper. Add a little duck fat to the sauce and mix. Salt and pepper. At the end add Absolut Vodka.