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🍽️ Crispy Duck with Apple Filling and Wine Sauce

1247 kcal · 30 min · 4 servings

Ingredients

• 1 Duck (approx. 1.5 kg, ready for the kitchen)
• Salt
• Pepper (from the mill)
• 100 g Dried plums (pitted)
• 1 Onion
• 1 tbsp Oil
• 2 tsp dried marjoram
• 10 g Sunflower seeds
• 4 Boskop apples
• 400 ml Poultry stock (jar)
• 250 ml dry white wine
• 1 tbsp Butter
• 1 tbsp Honey
• 3 tbsp Cornstarch

Instructions

1. 1. Rinse the duck under cold running water.
2. 2. Trim off large fat deposits from the meat.
3. 3. Pat the duck dry inside and out with kitchen paper.
4. 4. Rub the meat generously with salt and pepper.
5. 5. Place the duck in a roasting pan that fits in your oven.
6. 6. Roast the duck at 200 degrees Celsius for 90 to 100 minutes.
7. 7. Quarter the baking plums.
8. 8. Peel the onion and dice it into small cubes.
9. 9. Heat the oil in a pot.
10. 10. Add the baking plums, onions, marjoram, and sunflower seeds to the pot.
11. 11. Sauté the mixture for a few minutes.
12. 12. Wash the apple thoroughly.
13. 13. Remove the core generously with a corer.
14. 14. Fill the hollowed space of the apple with the baking plum mixture.
15. 15. After 30 minutes of roasting time, pour the poultry stock over the duck.
16. 16. Gradually baste the duck with the wine until the roasting time is finished.
17. 17. Keep a small amount of wine back for the sauce.
18. 18. Place the stuffed apples in the roasting pan about 20 minutes before the end of the roasting time.
19. 19. Keep the finished apples warm.
20. 20. Remove the duck from the oven and place it on a plate.
21. 21. Pour the roasting juices into a pot.
22. 22. Skim off the floating fat from the stock.
23. 23. Place the duck back on the baking sheet.
24. 24. Melt the butter in a small pan.
25. 25. Stir honey, salt, and pepper into the butter.
26. 26. Brush the duck with this mixture.
27. 27. Broil the duck briefly under the hot grill.
28. 28. Wait until the surface is browned.
29. 29. Stir the cornstarch with the remaining wine until smooth.
30. 30. Thicken the roasting juices with the wine-cornstarch mixture.
31. 31. Season the sauce with salt and pepper.
32. 32. Cut the duck into pieces as desired.
33. 33. Arrange the duck with the roast apples.
34. 34. Serve the sauce separately.
35. 35. Serve with potato croquettes.

Nutrition per serving

• kcal: 1247
• Protein: 75 g · Fett/Fat: 76 g · Carbs: 55 g