Classic duck

Ingredients for 4 servings:

• 1 duck(s)
• 2 handfuls of marjoram, shredded
• 2 handfuls of salt, shredded
• 1 tbsp, levelled white pepper, finely ground
• 600 ml vegetable broth (without salt)
• 1 tbsp, heaped wheat flour
• 1 tbsp, heaped sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

without filling, cooked in a closed roasting pan, crispy guaranteed

Prepare the Christmas duck one or two days in advance. Wash the duck thoroughly, inside and out. Place the three spices in a small bowl and mix together. This amount should be enough to season the duck inside and out. Massage the spice mixture evenly into the duck and store it in a cool place for about 48 hours. Before cooking, preheat the oven to 220°C. Place the duck on its back in the roasting pan, fill it with the stock, and then place the covered roasting pan in the preheated oven. After about 25 minutes, reduce the oven temperature to 180°C. The remaining cooking time at this temperature is approximately 100 minutes. After this time, remove the lid of the roasting pan, turn the food onto the breast side, set the oven temperature to 220°C and bake the duck for a further 25 minutes until it is crispy and golden brown. If you have a core temperature gauge at home, use it. The core temperature of duck meat should be 80-90°C. This will ensure that the meat is cooked through. Finally, prepare the sauce. Remove the duck and let it rest in a warm place for approximately 10 minutes. This allows the meat juices to distribute evenly and the food to relax due to the loss of heat. If necessary, add a little more liquid to the roasting pan and use a wooden spoon to loosen any browning. Strain the sauce into another saucepan, separating some of the fat from the sauce and thickening it if necessary. Finally, stir the sour cream into the sauce with a whisk. Serve with dumplings, gnocchi, or spaetzle and fresh red cabbage.