Duck Pot with Potatoes, Cherries and Apples

Ingredients

• 2 duck breast fillets (200g each)
• 2 duck legs
• 1 bundle mirepoix
• 400 g onions
• 1 bay leaf
• 2 cloves of peppercorns
• 10 peppercorns
• 1 sprig thyme
• vegetable oil
• 300 ml dry red wine
• 300 ml duck stock
• Salt
• pepper (ground)
• 2 small apples
• 250 g cherries (pitted as desired)
• 500 g small waxy potatoes

Instructions

1. 1.

   Wash the duck meat, pat dry and cut into large pieces. Wash and drain the cherries. Clean the mirepoix, peel the onions, chop everything finely and place in a bowl with bay leaf, cloves, peppercorns and thyme; add the meat and pour in the red wine. Marinate overnight.

2. 2.

   The next day remove the meat from the marination, drain and brown it all over in a roasting pan with 2 tbsp hot oil. Add the stock and remaining marinade, simmer on medium heat for about 40 minutes.

3. 3.

   Meanwhile wash the apples, quarter them, core and slice into wedges. After half of the cooking time add the cherries to the stew.

4. 4.

   Peel, wash and boil the potatoes in salted water for about 25 minutes.

5. 5.

   Season the stew with salt and pepper, drain the potatoes, let them steam dry and add them to the stew. Serve seasoned.