Roasted Duck with Oranges

Ingredients

• 2 sour apples
• 2 tbsp lemon juice
• 2 thyme sprigs
• 1 rosemary sprig
• 8 organic oranges
• 80 g ground almonds
• 0.5 tsp ground allspice
• Salt
• ground pepper
• 2 kg pre-cooked duck (1 duck)
• 300 ml poultry stock
• 2 tbsp honey

Instructions

1. 1.

   Wash, peel, quarter the apples, remove cores and dice them. Drizzle with lemon juice. Wash thyme and rosemary sprigs, shake dry and pluck leaves from stems. Separate fillets from two oranges and mix into the apples. Stir in ground almonds and allspice, season with salt and pepper.

2. 2.

   Rinse the duck, pat dry and rub inside and out with salt and pepper. Stuff the duck with the apple mixture and tie the cavity with kitchen twine. Poke a sharp object under the wings, place breast side down in a roasting pan, pour 200 ml hot water over it and roast in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 1½ hours, basting with poultry stock midway.

3. 3.

   Peel five oranges with a sharp knife and slice them. Wash the remaining orange hot, remove zest with a zester and squeeze out the juice.

4. 4.

   Turn the duck over, add the orange slices, juice and zest, and roast for another half hour, basting frequently until the skin is crisp.

5. 5.

   After cooking, remove the duck from the oven, place it on a rack, brush with honey and let rest in the turned-off oven for 15 minutes.

6. 6.

   Remove fillets from the sauce, de-fat the sauce and bring to a boil. Reduce as desired.

7. 7.

   Plate the duck on a hot platter with orange slices and serve the sauce separately.