Duck cross

1. Preheat the oven to 100 °. Wash the duck in cold water, dry it and place it face down on a baking sheet with a higher rim. Sprinkle with salt and pepper and fill the tray about 1 cm high with water. So that the skin does not dry out, the duck is now covered with aluminum foil and steamed for 2 hours. Then do a cooking test, but there should be enough time.
2. Then take the duck out of the oven and put it on a large board. Pour off the resulting brew and keep.
3. Heat the oven to 200 °. Now cut out the breast and legs of the duck. Chop the rest and place on a parchment-lined baking sheet. Roast in the oven for approx. 30 minutes. Occasionally skim off the escaping fat and keep it.
4. In the meantime, sauté the onions in a saucepan. Add the tomato paste and roast for another 2 minutes. Then deglaze with the red wine and simmer until creamy. Pour in the duck stock, bring to the boil and add the roasted duck parts or leftover meat. (Do not use parts that have become too dark). Let everything simmer for 30 minutes. If too much liquid evaporates in the process, then add the stored brew.
5. In the meantime, heat the oven to 220 ° using the grill function and grill the legs and breast until crispy. Season a little more beforehand.
6. In the meantime, strain the sauce, put it back on the stove, reduce it and season to taste. To enhance the flavor, 1 – 2 tablespoons of the stored duck fat can be added.
7. As a side dish there was red cabbage and dumplings.

Annotation:

1. At first I was skeptical whether this type of preparation would work, but I can only recommend it. Fast, uncomplicated and the result is tender and super crispy at the same time.