Roast Duck – Roast Duck

For the filling, remove the skin from the onion, dice very finely, chop the celery stalk. Remove the skin from the apples, remove the core, cut into slices. Melt butter in a frying pan, sauté onion, celery greens and apples in it for 3 minutes, turning. Turn off hotplate, add breadcrumbs, spices and cider.

Season duck inside with salt and pepper, fill with farce, sew up openings. Prick duck legs a few times with a needle, dress duck, place on roasting rack with fat pan, roast.

Circuit:

190 to 210 °C , 2nd slide rack v. U.

160 to 180 °C , convection oven

approx. 90 min

Dissolve honey in 1 tbsp. hot water, brush duck with it 15 min before end of roasting time. Skim the fat from the roast stock and offer the stock as a sauce. Serve with potatoes and vegetables.

two hours

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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