Duck with Apple-Onion Filling

Ingredients

• 2.5 kg duck (pre-cooked)
• 2 onions
• 2 Apples
• 1 tsp dried marjoram
• 1 tsp dried mugwort
• Salt
• Pepper
• 500 ml poultry broth (or vegetable broth)

Instructions

1. 1.

   Rinse the duck inside and out under running water and pat dry. Trim off the wing tips and neck, then cut both into large pieces.

2. 2.

   Peel the onions and roughly dice them. Wash the apples, quarter them, remove the cores, and also dice roughly. Combine both in a bowl with marjoram and mugwort.

3. 3.

   Season the duck inside and out with salt and pepper, then fill it with the apple-onion mixture. Tie the opening with kitchen twine and place it in a roasting pan breast side down. Pour about 500 ml water into the pan and roast in a preheated oven at 180°C (fan: 160°C, gas: level 2-3) for 2 hours. Occasionally spoon over the drippings and turn the duck after one hour.

4. 4.

   Remove the finished duck from the oven and strain the roasting liquid (if not yet evaporated) through a sieve. Skim off the fat and set aside. Brown the wings and neck in a pot with the pan juices (add 1–2 tbsp duck fat if needed) over medium heat.

5. 5.

   Meanwhile, for the sauce remove the filling from the duck and add it to the browned wings and neck. Simmer together for 5 minutes, then deglaze with broth (and pan liquid). Let simmer at low heat for about 20 minutes.

6. 6.

   Set the oven to grill mode. Separate the legs and detach the breast meat from the wing bones or quarter the duck with poultry shears. Place skin side up on a baking tray and broil until crisp, about 7 minutes.

7. 7.

   Strain the sauce through a sieve, season with salt and pepper, and stir in 1–2 tbsp duck fat if desired.

8. 8.

   Serve the duck pieces arranged on plates with some sauce drizzled over them.