Duck with Apple Onion Filling

Ingredients

• 2.5 kg duck (ready to cook)
• 2 onions
• 2 Apples
• 1 tsp dried marjoram
• 1 tsp dried sweet basil
• 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 wing tips and neck, cutting both into large pieces.

2. 2.

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

3. 3.

   Season the duck inside and out with salt and pepper and fill it with the apple onion mixture. Tie the opening with kitchen twine and place in a roasting pan breast side down. Add about 500 ml water and roast in a preheated oven at 180°C (convection: 160°C, gas: level 2-3) for 2 hours, basting occasionally with released fat and turning the duck after one hour.

4. 4.

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

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, deglaze with broth (and pan liquid), then let simmer for about 20 minutes over low heat.

6. 6.

   Set the oven to grill mode. Separate legs and remove breast meat or quarter the duck with poultry scissors. Place skin side up on a baking sheet and crisp under the grill for 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 parts arranged on plates with some sauce drizzled over them.