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🍽️ Crispy Duck with Rosemary and Apples

999 kcal · 30 min · 4 servings

Ingredients

• 1 Duck (kitchen-ready approx. 2,5 kg)
• 2 Onions
• 2 Apples
• 1 tsp dried marjoram
• 1 tsp dried mugwort
• Salt
• Pepper (from the mill)
• 100 g dried cranberries
• 1.5 tsp peppercorns
• 0.5 l broth (vegetable or poultry broth)
• 2 bunches rosemary

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set it to top and bottom heat.
2. 2. Rinse the duck under running water. Pat it dry inside and out with a kitchen towel.
3. 3. Cut off the wing tips and the neck. Roughly chop these pieces.
4. 4. Peel the onions and chop them into large cubes.
5. 5. Wash the apples. Cut them into quarters and remove the core.
6. 6. Roughly chop the apples.
7. 7. Place the onions, apples, and duck parts into a bowl.
8. 8. Sprinkle the mixture with marjoram and mugwort. Mix everything well.
9. 9. Season the duck inside and out with salt and pepper.
10. 10. Stuff the duck cavity with the apple and onion mixture.
11. 11. Close the opening with kitchen twine or a wooden skewer.
12. 12. Place the duck in a roasting pan with the breast side facing down.
13. 13. Add the cranberries and peppercorns to the roasting pan.
14. 14. Pour in about 500 milliliters of water.
15. 15. Roast the duck in the preheated oven for about 2 hours.
16. 16. After one hour, baste the duck with its own rendered fat.
17. 17. Turn the duck after one hour.
18. 18. Remove the finished duck from the oven.
19. 19. Pour the cooking liquid through a sieve into a separate bowl.
20. 20. Save the cranberries and peppercorns from the liquid.
21. 21. Skim the fat from the surface. Use a small spoon for this.
22. 22. Set the skimmed fat aside.
23. 23. Fry the duck neck and wing pieces in the pan juices on the stove until brown.
24. 24. Add some duck fat if necessary.
25. 25. Remove the stuffing from the duck body.
26. 26. Add the stuffing to the browned duck parts.
27. 27. Let the mixture simmer for about 5 minutes.
28. 28. Deglaze the pan with the broth and the saved cooking liquid.
29. 29. Let the sauce simmer for about 20 minutes.
30. 30. Switch the oven to grill mode.
31. 31. Separate the duck legs.
32. 32. Remove the breast meat from the wing bones.
33. 33. Place the duck pieces on a baking sheet with the skin side facing up.
34. 34. Broil the duck under the grill for a few minutes until crispy.
35. 35. Strain the sauce through a fine sieve.
36. 36. Season the sauce with salt and pepper to taste.
37. 37. Stir in 1 to 2 tablespoons of duck fat into the sauce if desired.
38. 38. Spread fresh rosemary on a serving platter.
39. 39. Place the duck pieces on the rosemary.
40. 40. Sprinkle the duck with the saved cranberries and peppercorns.
41. 41. Serve the sauce separately in a gravy boat.

Nutrition per serving

• kcal: 999
• Protein: 69 g · Fett/Fat: 65 g · Carbs: 36 g