Duck stuffed with fruit and onions

Ingredients for 5 servings:

• 1 m.-sized duck(s)
• n. B. salt and pepper, white
• 500 ml vegetable broth or vegetable stock, unsalted
• possibly sauce thickener
• 200 g apples (sour Boskoop), diced
• 200 g onion(s), finely diced
• 200 g prunes, chopped
• 50 g tomatoes, dried, chopped
• 1 m.-sized lemon(s), untreated
• 150 ml soy sauce, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

typical North German taste, with prunes, apples and onions,

Rinse the fresh duck inside and out, season generously with salt and pepper, and massage the spices into the skin. Cover and refrigerate the duck for about 48 hours. This allows the spices to absorb into the meat. On the day of preparation, remove the duck from the refrigerator, clean and dice the apples and shallots, roughly chop the prunes and tomatoes, wash the lemon, zest, and squeeze the juice from one half. Mix all of the prepared ingredients with the soy sauce, place it in a plastic bag, and empty it into the duck’s abdominal cavity. Seal the openings with roulade pins. Place the duck in the roasting pan, top up with the broth, and seal the roasting pan. Place the roasting pan on the middle shelf of an oven preheated to 200°C (top/bottom heat). After 30 minutes, reduce the oven temperature to 180°C (350°F). After about 3 hours, check whether the duck is cooked using a needle tester or use a deep-temperature thermometer. This temperature should be between 80 and 90°C. Remove the duck from the roasting pan and let it rest in the switched-off oven. Separate the stock from the fat, season with salt, and thicken if necessary. Before serving, bone the duck and arrange it on a platter with the delicious stuffing.