Holiday Roast with AURUM

Even if we can only spend the Easter holidays in small groups this time, it is always worthwhile to enjoy something delicious. We created the following recipe for a festive roast with AURUM. It works well with lamb for Easter, for example, square or fillet, or with duck.

Ingredients for 2 persons, preparation time about 45 minutes

For the Roast

• About 400g meat for instance duck breast (with skin), fillet or square of lamb
• 1 Tbsp clarified butter
• Pepper, salt rosemary, and thyme
• 1/2 bottle AURUM

  For the sauce

• Fresh juice of 1 orange
• Orange zest
• 1 Tbsp heavy sour cream
• A dash of cooking cream
• A dash of AURUM
• White pepper
• Salt

  For the sweet potatoes

• 2 sweet potatoes
• A thumb of ginger
• 50ml cooking cream or milk
• pepper and salt

  Preparation

  Solo procedure: Put on the potatoes first (A). Then fry the roast and put it in the oven (B). Prepare the sauce (C).
  For a duet: All in parallell.
  A) Peel and quarter the sweet potatoes and cook them with a little salt. Mash with milk and ginger. Season with salt and pepper.
  B) Cut the roast crosswise on the skin or fat side and sear in a pan or roaster with a little clarified butter. Season with salt and pepper, put the meat into the roaster and add rosemary and thyme, as fresh as possible. Fry in the closed roaster for about 10 minutes at 200° (top and bottom heat). Baste with 1/2 bottle of AURUM. Rosemary and thyme should lie in the liquid. Depending on the thickness of the meat, cook for another 10 to 20 minutes in the open roaster.
  C) Mix all ingredients of the sauce cold. Carefully add the stock from the roaster (possibly through a sieve) and stir in, so that the sauce doesn't curdle. If desired, heat carefully in a saucepan and thicken with a little Mondamin.

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