Duck with Orange Filling

Ingredients

• 1 whole ready-to-roast duck (spring duck) weighing 4000 g
• Salt
• Pepper
• paprika powder (sweet)
• 4 oranges
• 300 g tart apples
• 1 old-fashioned roll
• 30 g raisins (1 tbsp)
• 20 g chopped almonds (1 tbsp)
• hot water
• 1 Orange (juice)
• water
• oranges (grated zest)
• Salt
• white pepper
• 2 tsp cornstarch
• 2 oranges
• 40 ml orange liqueur

Instructions

1. 1.

   Rinse the duck inside and out. Pat dry with paper towels. Then rub both sides generously with a mixture of salt, pepper, and paprika.

2. 2.

   Peel the oranges and apples for the filling. Cut oranges into wedges, then into pieces. Halve the apples, remove cores, and quarter them.

3. 3.

   Soak the roll in cold water until it roughly doubles in size. Squeeze out excess liquid, rinse raisins with boiling water, drain. Mix orange and apple pieces, raisins, almonds, and the squeezed roll together. Stuff the duck with this mixture and sew it closed.

4. 4.

   Place the duck in a roasting pan, pour hot water over it. Put in a preheated oven. Roast for 120 to 150 minutes. On an electric stove set at 180°C or on gas flame level 3 (or 1/3 large flame). Occasionally brush the duck with orange juice and skim off drippings. When done, arrange the duck on a warmed platter and keep it warm.

5. 5.

   Bring 0.75 l of stock to a boil, strain into a pot through a sieve. Add grated orange zest. Season with salt and pepper. Bring to a boil again. Mix cornstarch with a little water, then stir into the sauce to thicken. Peel oranges, cut into wedges (reserve some for garnish). Add them to the sauce. Warm briefly before serving. Adjust seasoning with orange liqueur. Garnish the duck with orange wedges and serve the sauce separately.