Roast Duck with Tasty Sauce

1. First, the bird is washed under cold running water and patted dry again. Then massaged inside and out with salt, pepper and thyme.
2. In the meantime, we preheat the oven to 160 ° C. I poured some water into the frying pan of the oven to keep the breast from burning.
3. I had a duck weighing just under 1.8 kg. That’s why I’ve set a roasting time of around 90 minutes. May vary depending on the type of oven. Now the flutter man comes into the middle of the oven and can sizzling to himself.
4. In the meantime I have prepared the spreading mixture by mixing the currant jelly with sherry, mustard and lemon well.
5. Approx. 1/4 hour before the end of the cooking time, we now and then brush the duck with this mixture. Not only gives a nice color, but also a delicious taste.
6. Since the mixture is not used up, we use the rest for the delicious sauce.

Preparation of the sauce:

1. Now that the duck has left the oven and has been reburied, we can start with the sauce. Please put the duck back in the switched off oven to keep it warm.
2. I loosened the meat stock with poultry stock (in the absence of duck stock) and put it in a saucepan. Then let everything boil again really well.
3. I have now set the sauce with a dark sauce thickener and added the rest of the spreading mixture. Season well again with pepper, salt and thyme. Was no longer necessary for me, it also tasted so strong.
4. Now cut the duck up and place it on a pre-warmed plate. We also had bread dumplings and red cabbage. Of course, it goes well with a delicious, dry red wine at the right temperature. I wish everyone good appetite!