Christmas Duck Roast

Ingredients

• 1 duck (2,5 kg, ready to cook)
• Salt
• pepper (ground)
• 2 onions
• 1 apple
• 1 tsp marjoram (dried)
• 2 tbsp parsley (chopped)
• butter
• 250 ml poultry stock (glass)
• 1 kg potatoes
• Salt
• pepper (ground)
• nutmeg
• 125 ml whipping cream (or milk)
• 1 tbsp butter
• spinach powder for coloring (spice shop)
• fruits
• herbs

Instructions

1. 1.

   Wash duck, pat dry. Trim wing tips and roughly chop. Rub duck inside and out with salt and pepper.

2. 2.

   Peel onions and apple, core the apple, dice everything roughly. Mix with herbs. Stuff duck, secure with wooden skewers. Place duck breast side down in a roasting pan, pour about 500 ml water, roast in oven for ~2 hours until golden brown; flip after 1 hour; baste duck several times with stock.

3. 3.

   Remove finished duck from pan, take out stuffing and keep duck warm at 70°C. Thoroughly drain fat from pan. In a pot, fry duck wings in ½ tbsp butter, deglaze with stock, add stuffing and poultry stock, simmer 15-20 minutes. Strain sauce through a sieve into another pot, season with salt and pepper, keep warm.

4. 4.

   Peel potatoes, wash, cut small, boil covered in salted water for ~25 minutes until tender. Drain and let steam off slightly; heat butter and cream (or milk). Pass potatoes through a masher, add liquid, mix to creamy purée. Season with salt, pepper, nutmeg, color with spinach powder.

5. 5.

   Just before serving, turn on oven grill. Brush duck with a little salted water and grill until crisp.

6. 6.

   Place duck on bed of potato purée and garnish with fruits and herbs as desired.