Incorporate the subtle but complex taste of Kronenbourg 1664 into this classic roast duck dish by serving it with a delicious beer gravy. Simple, hearty, and inspired by one of France’s most popular dishes, this recipe is perfect for Sundays – or any other day of the week.
This easy dish is a modern twist on an old classic, and it’s best served with a cold pint of Kronenbourg 1664.
Read on to discover this irresistible roast duck recipe and enjoy A Taste Suprême!
IngredientsNumber of servings – 4
- 1 duck (without giblets)
- 3 carrots
- 2 onions
- 4 cloves of garlic
- 400ml chicken stock
- 300ml Kronenbourg 1664
- 1 bay leaf
- 6 tbsp cornflour
- Splash of oil for frying
- Preheat your oven to 200oC/Gas Mark 7.
- Chop the carrots and one of the onions into rough pieces. Put these in an ovenproof tray with the four garlic cloves, and rest the duck on top of the vegetables.
- Cook for 20 mins per 500g of duck, plus 20 extra minutes.
- When the duck is ready, remove the tray from the oven and let it rest for 10 minutes with foil over the top.
- While the duck is resting, prepare the gravy. Finely chop then gently fry the remaining onion. Add the chicken stock, Kronenbourg 1664, and the bay leaf, and simmer for five minutes.
- Add up to 6 tbsp of cornflour to thicken the gravy.
- Carve the duck and serve with the roasted carrot, onion and garlic, with the Kronenbourg 1664 gravy drizzled over the top – et voila!
Tip: Add something extra to this delicious duck recipe by serving it with roast potatoes, mashed potato, or even your favourite stuffing.
If you loved this roast duck and beer gravy recipe, share it with your friends and family. Bon appétit!