John Myers
Ingredients for 6 servings:
- 3.3 kg Muscovy duck, fresh
- 6 small apples (Cox Orange)
- 50 g cranberries, dried
- 1 tbsp, sautéed fresh ginger, very finely diced
- 1 ½ tbsp, leveled sea salt
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- some water, hot
- some flour to bind
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 45 minutes
Low-temperature cooking method
Remove any remaining feathers from the duck. Remove the wing tips, neck, and giblets. Carefully cut out the gland on the rump. Mix 1 tablespoon of sea salt with the finely diced ginger and distribute evenly inside the duck. Close the neck hole with a roulade pin. Place the previously washed apples, removing the blossom end and stems, into the duck, add the cranberries, and close the rump with the roulade pin at the belly opening. Tip: I also pierce the skin on the legs and wings with a roulade pin so that the fat can drain more easily. Preheat the oven to 220 degrees Celsius (top/bottom heat). Pour 1/2 liter of hot water into the bottom of the roasting pan and place the duck breast-down on a grill rack directly above it. After 1 hour, reduce the oven to 80 degrees Celsius (176 degrees Fahrenheit) and roast the duck gently for 4 hours. Place the soy sauce and Worcestershire sauce in a small bowl and brush over the duck with a pastry brush. Then carefully turn the duck over, brush it with water, and continue roasting for another 2 hours, this time breast-side up. Since it cooks very gently, basting is not necessary. Carve the finished roast, remove the fruit, and keep warm. Remove any fat from the roasting juices, loosen them with a little hot water, and place them in a saucepan. Bring to a boil, thicken with flour, and season with the remaining sea salt, if desired. Tip: When the last hour of cooking approaches, prepare the side dishes. I use classic red cabbage (possibly from a jar) and dumplings (half and half or a variety to taste).
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