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🍽️ Oven-Roasted Duck with Apple and Raisin Stuffing

850 kcal · 30 min · 4 servings

Ingredients

• 1 young duck (from approx. 2 kg)
• salt
• pepper
• 1 tbsp butter
• 1 duck liver
• 0.25 l white wine
• 100 g raisins
• 20 ml rum
• 3 tart apples
• 1 tbsp duck fat
• salt
• 1 pinch cardamom
• 1 pinch sage
• 1 pinch cinnamon
• 3 tbsp white wine

Instructions

1. 1. Soak the raisins in rum and let them steep.
2. 2. Peel the apples, remove the core, and dice the flesh into small cubes.
3. 3. Heat the duck fat in a pan and sauté the apple cubes.
4. 4. Season the apples with salt and the remaining spices.
5. 5. Add the soaked raisins to the apple mixture.
6. 6. Pour in two tablespoons of white wine and stir everything together.
7. 7. Wash the duck thoroughly and dry it with a kitchen towel.
8. 8. Rub the duck inside and out with salt and pepper.
9. 9. Stuff the duck with the apple and raisin mixture.
10. 10. Save one tablespoon of the stuffing for the sauce.
11. 11. Close the opening of the duck with a cotton string.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Heat the butter in an iron braising pan.
14. 14. Sear the duck on all sides in the pan.
15. 15. Seal the pot well with the lid.
16. 16. Place the duck in the preheated oven.
17. 17. Roast the duck for 30 minutes with the lid closed.
18. 18. Remove the lid and turn the duck so that the breast side is facing up.
19. 19. Roast the duck for another 45 minutes.
20. 20. Baste the duck repeatedly with the pan juices.
21. 21. Remove the finished duck from the pot and keep it warm.
22. 22. Degrease the pan juices.
23. 23. Cut the duck liver into small cubes.
24. 24. Sauté the liver cubes briefly in the roasting juices.
25. 25. Add the reserved stuffing to the sauce.
26. 26. Deglaze the sauce with white wine.
27. 27. Let the sauce reduce.
28. 28. Carve the duck.
29. 29. Serve the duck on a preheated platter with the stuffing.
30. 30. Serve the sauce separately.

Nutrition per serving

• kcal: 850
• Protein: 38 g · Fett/Fat: 60 g · Carbs: 42 g