Duck with Sauce

Ingredients

• 1 duck (about 2.5 kg)
• Sea salt
• pepper (crushed)
• 2 sprigs of mugwort
• 4 onions
• 4 Carrots
• 2 stalks of leeks
• 1 handful of parsley
• 500 ml poultry stock
• 2 red onions
• 2 Apples
• 50 g liquid butter

Instructions

1. 1.

   Step 1: Rinse the duck, pat dry and trim the beak.

2. 2.

   Step 2: Season the inside and outside generously with salt and pepper, stuff with mugwort, tie the legs together with kitchen twine. Place breast side up on a roasting rack.

3. 3.

   Step 3: Preheat the oven to 200°C fan‑forced.

4. 4.

   Step 4: Wash, peel or trim all vegetables into large pieces or slices. Shake parsley dry. Arrange everything in a fat pan. Season with salt and pepper and pour just enough stock to cover the bottom of the pan.

5. 5.

   Step 5: Place the duck on the rack over the fat pan and roast for about 2 hours. Periodically spoon more stock into the pan so the base stays covered but the vegetables can brown.

6. 6.

   Step 6: Remove the duck from the oven and lift off the rack. Peel the red onions and cut them into wedges. Wash, quarter, core the apples and add them with the red onions to the vegetables after about an hour.

7. 7.

   Step 7: Return the duck on the rack, brush with a little butter, put back in the oven and keep brushing with butter as it cooks.

8. 8.

   Step 8: Keep the duck warm at 100°C or raise the heat if needed to brown the skin. Remove the red onions and apple wedges from the tray and keep them warm too. Strain the vegetables through a fine sieve and catch the sauce. Pour into a fat separator, then pour the fat‑free sauce into a small pot, bring to a boil and season.

9. 9.

   Step 9: Take the duck out of the oven, cut off the legs on a cutting board. Separate the breast from the legs and serve with the apple vegetables. Drizzle some sauce over it and offer the rest separately.