Duck in mulled wine sauce

Ingredients for 4 servings:

• 1 duck(s), approx. 2300 g
• 4 shallots
• 1 bulb(s) garlic
• 500 ml mulled wine
• 300 ml water
• pepper
• Salt
• paprika

Instructions

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

Slightly sweet

Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) top and bottom heat. Wash the duck thoroughly, remove the giblets, and rub generously inside and out with the salt, pepper, and paprika mixture. Mix the mulled wine and water (liquid). Finely chop the shallots and garlic, place them on the bottom of the roasting pan, and add 300 ml of the liquid. Place the duck in the roasting pan, baste with a little liquid, and place in the oven for 30 minutes. After 30 minutes, remove the duck from the oven, turn it over, and baste with more liquid. Stir any browned sauce in the roasting pan to prevent it from burning. Repeat this process two more times, every 30 minutes, to prevent the duck from burning and to ensure it browns nicely on both sides. If the skin becomes too dark, reduce the temperature slightly. After 1.5 hours of roasting, remove the duck from the oven and place it on a rack over the roasting pan. Baste the duck with more liquid and continue roasting for another 30 minutes to crisp up the skin. Then, carve the duck and pour the gravy into a pot. Puree the garlic and onions in the gravy with the magic dust and bring back to a boil briefly. The mulled wine gives the gravy a slightly sweet flavor; if you don’t like that, try using red wine instead. If there’s not enough gravy, simply dilute it with gravy, but this shouldn’t be necessary.