Roasted Stuffed Duck

Ingredients

• 1 young duck (about 2 kg)
• Salt
• Pepper
• 1 tbsp butter
• 1 duck liver
• 0.25 l white wine
• 100 g raisins
• 20 ml rum
• 3 sour apples
• 1 tbsp duck fat
• Salt
• 1 tsp cardamom
• 1 tsp sage
• 1 tsp cinnamon
• 3 tbsp white wine

Instructions

1. 1.

   Soak raisins in rum and let them soak. Peel, quarter, core and dice the apples. Heat duck fat in a pan and sauté the apple cubes with salt and the other spices, then add the soaked raisins. Pour in 2 tbsp white wine while stirring.

2. 2.

   Wash, dry, and rub the duck inside and out with salt and pepper. Fill the duck with the stuffing, reserving one tablespoon for the sauce. Sew the opening closed with a cotton thread. Preheat the oven to 200°C.

3. 3.

   Heat butter in an iron Dutch oven and brown the duck on all sides. Seal the pot well and place it in the oven. Roast the duck for 30 minutes, remove the lid and roast with the breast side up for another 45 minutes, basting frequently with pan juices.

4. 4.

   Remove the finished duck from the pot and keep warm. Skim fat from the drippings, dice the duck liver and briefly sauté in the stock, add the remaining stuffing, pour in white wine and reduce. Carve the duck and serve on a preheated platter with the stuffing; serve the sauce separately.