Duck from the roasting bag

Ingredients for 3 servings:

• 1 duck(s), 2 to 2.5 kg
• salt and pepper
• 1 large onion(s)
• 1 m.-sized apple, sour
• 300 ml water
• 75 ml apple juice, naturally cloudy
• 75 ml orange juice
• 75 ml red wine
• ½ tsp marjoram
• ½ tsp rosemary
• ½ tsp thyme
• some sauce thickener, dark

Instructions

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

Wash the duck, pat it dry, and season the inside with salt. Don’t peel the onion and apple; just roughly chop them and stuff the duck. Tie the duck up and season the outside with salt and a little pepper. Not too much, as this will take away the delicious duck flavor. Cut a roasting bag to size and place the duck on its back inside. Add 300 ml of water and, if using, the rest of the stuffing to the bag and seal. Preheat the oven to 200 °C (top/bottom heat) and cook the duck for a good 2 hours. Remove the duck from the roasting bag and reserve the liquid. Cook the duck on the grill for a further 30 minutes, basting it with the liquid from the bag once to make it nice and crispy. Put the remaining liquid into a saucepan, bring to a boil with the juices, wine, and spices, then reduce slightly. Then thicken with a gravy thickener if desired. If you don’t have or don’t like a gravy thickener, you can also use mashed potato powder. This dish goes well with potato dumplings and red cabbage.