Buttery tender crispy duck

Ingredients for 3 servings:

• 1 duck(s), 2.5 kg
• 1 apple, chopped
• 3 onions, finely chopped
• 400 ml red wine
• 400 ml broth (duck broth)
• Sugar
• salt and pepper
• Balsamic vinegar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 1 day 3 hours 20 minutes

Wash and dry the duck inside and out. Mix 1 tablespoon of salt, 1 heaped teaspoon of pepper, and 1 tablespoon of sugar and rub the duck inside and out. Then place it in a freezer bag and refrigerate overnight. The next day, preheat the oven to 180 degrees Celsius. Place the duck on a roasting pan and place it on the middle rack of the oven. Add the onions and apple pieces and pour in half of the stock and red wine. Roast the duck for 2 hours, then reduce the oven to 225 degrees Celsius and roast the duck for another 30 minutes. Remove the roasting pan and place a rack in the oven. Place the duck on a platter, return it to the oven, and leave it in the oven with the door slightly ajar for another 10 minutes. Combine the pan juices, the remaining wine, and the stock in a saucepan and season with pepper, salt, and balsamic vinegar. Serve with boiled potatoes and apple-flavored red cabbage.