Duck Roast

Ingredients

• 2 carrots
• 250 g celeriac
• 3 onions
• 1 duck (about 2 kg)
• sage
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and roughly cube the carrot, celeriac, and onion. Wash and pat dry the duck inside and out. Remove a sage sprig. Mix salt and pepper and season the duck both inside and out with it. Prick the skin all over with a toothpick and place the duck breast-side down together with the vegetables in a roasting pan. Add a little water and roast in the oven for about 45 minutes. Turn the duck and roast another 45-60 minutes, basting frequently with the liquid. Remove the duck from the pan and place it on a rack (fat drips into a skillet below) under the preheated grill for about 10 more minutes to brown golden brown. Skim the fat from the sauce and season with salt and pepper. Serve the duck roast on top of the vegetables in the roasting pan.