Pieces of Roast Duck with Apple, Onions, and Herbs

Ingredients

• 1 duck (about 2.2 kg)
• Salt
• black pepper (freshly ground)
• 6 sprigs Thyme
• 8 stems Basil
• 4 apples
• 4 onions
• 400 g celery root
• 2 Garlic cloves
• 250 ml dry white wine
• 2 tbsp honey

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and pat the duck dry. Season inside and out with salt and pepper, fill with thyme and half of the basil. Pinch the opening closed with toothpicks and place breast side down in a roasting tin. Add a little water and roast for about 30 minutes, basting occasionally with the liquid and adding more water as needed.

3. 3.

   Peel the apples, quarter them, remove cores, and cut into wedges. Peel onions, celery root, and garlic; slice onions into half-moons and dice celery root.

4. 4.

   Turn the duck breast side up and spoon out fat. Add a splash of white wine and roast for another 30 minutes. Gradually pour in the remaining wine, basting frequently. Spoon out excess fat again and arrange apples, celery, onions, and garlic around the duck. Season with salt and pepper and continue roasting for an additional 30-45 minutes until cooked through.

5. 5.

   Increase oven temperature to 220°C, brush the duck with honey, sprinkle remaining basil over the apple vegetables, and brown for 5-10 minutes. Reduce the pan sauce if necessary, skim fat, and season with salt and pepper. Slice the duck, return it to the tin, and serve.