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🍽️ Duck à la Fräulein Jensen

525 kcal · 185 min · 4 servings

Ingredients

• 1 duck (ready for roasting, approx. 2 - 2.5 kilo)
• 3 apples
• 10 prunes (dried plums)
• salt and pepper
• cognac
• red wine
• optional cornstarch ((e.g. Mondamin) or ice-cold butter cubes for thickening)

Instructions

1. 1. Pour cognac over the dried plums.
2. 2. Let the plums steep in the alcohol for a few hours.
3. 3. Season the duck generously with salt on all sides.
4. 4. Season the duck freshly with pepper on all sides.
5. 5. Cut the apples into quarters.
6. 6. Stuff the duck with the apple quarters.
7. 7. Stuff the duck with the soaked plums.
8. 8. Close the opening of the duck.
9. 9. Sew the opening shut or secure it with toothpicks.
10. 10. Place the duck breast-side down on a rack.
11. 11. Place the rack in a cold oven.
12. 12. Set the oven temperature to 160 degrees Celsius.
13. 13. Select the heating mode top and bottom heat.
14. 14. Roast the duck for 45 minutes.
15. 15. Remove the rendered fat that has collected in the roasting pan below the rack.
16. 16. Pour one cup of water into the roasting pan.
17. 17. Turn the duck over.
18. 18. Roast the duck for another two hours.
19. 19. Increase the oven temperature to 250 degrees Celsius in the last ten minutes.
20. 20. Keep the oven door slightly ajar.
21. 21. Skim the fat from the pan juices.
22. 22. Season the sauce with red wine.
23. 23. Season the sauce with cognac.
24. 24. Season the sauce with salt.
25. 25. Season the sauce with pepper.
26. 26. Optionally add cornstarch (Mondamin) to thicken the sauce.
27. 27. Optionally add small cubes of ice-cold butter to thicken the sauce.

Nutrition per serving

• kcal: 525
• Protein: 35 g · Fett/Fat: 38 g · Carbs: 21 g