Duck with Wine Sauce

Ingredients

• 1 duck (about 1.5 kg, ready to cook)
• Salt
• pepper (ground)
• 100 g dried plums (pitted)
• 1 onion
• 1 tbsp oil
• 2 tsp dried marjoram
• 10 g sunflower seeds
• 4 Boskop apples
• 400 ml poultry stock (glass bottle)
• 250 ml dry white wine
• 1 tbsp butter
• 1 tbsp honey
• 3 tbsp cornstarch

Instructions

1. 1.

   Rinse the duck, remove thick fat layers and pat dry. Rub inside and out with salt and pepper. Place the duck on the oven tray and bake at 200°C for 90-100 minutes.

2. 2.

   Quarter the dried plums. Peel and dice the onion. Heat oil in a pot, add the plums, onions, marjoram, and sunflower seeds and sauté for a few minutes. Wash the apples and use an apple corer to remove the core generously. Fill with the plum mixture.

3. 3.

   After 30 minutes of roasting, baste the duck with poultry stock. Gradually pour in wine (leaving a small amount for thickening) until the end of cooking. About 20 minutes before finishing, place the apples on the tray.

4. 4.

   Set the finished apples aside warm. Transfer the duck from the tray to a plate. Pour the roast liquid into a pot and skim off fat. Return the duck to the tray. Melt butter and mix with honey, salt, and pepper. Brush the duck and briefly brown under the grill.

5. 5.

   Whisk cornstarch into remaining wine until smooth. Use it to thicken the roast liquid. Season with salt and pepper. Slice the duck as desired and serve with the apples and sauce.

6. 6.

   Serve with potato croquettes.