Herb Duck

Ingredients

• 1 duck (about 2.5 kg)
• 1 bunch parsley
• 4 sprigs Rosemary
• 1 bunch thyme
• 2 Bay leaves
• 1 Tbsp clarified butter
• 2 shallots
• 20 g butter
• 1 tbsp Vegetable oil
• 200 ml white wine
• 250 ml chicken broth (from a jar)
• Salt
• ground pepper

Instructions

1. 1.

   Wash the duck, pat dry and rub inside and out with salt and pepper. For the stuffing, peel and finely chop the shallots and sauté them in clarified butter until translucent. Wash the herbs, shake off excess water, and fill the duck with the shallots, bay leaves, and herbs; tie the opening with kitchen twine.

2. 2.

   Heat butter and oil in a large roasting pan and brown the duck on all sides. Cover and roast on the lowest rack of an oven preheated to 180°C for 40 minutes, basting frequently with wine. Remove the lid and continue roasting for another 50 minutes, basting again with broth and wine.