Duck with delicate sauce

Ingredients for 4 servings:

• 1 duck(s), ready to cook
• ½ bottle of beer (dark beer, e.g. Köstritzer)
• 250 ml chicken stock (duck stock)
• 250 g chicken liver(s)
• 200 g mushrooms
• 2 m.-sized onion(s)
• 4 garlic cloves
• 1 cup of cream
• Chicken seasoning
• salt and pepper
• Thyme
• marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rub the duck inside and out with the chicken seasoning and place it breast-down in a roasting pan. Roast uncovered at 200°C for about 2 hours. After 1 hour, turn the duck and baste with the beer every 10 minutes. During the roasting time, cut the chicken liver into pieces about 2 cm large. Finely dice the onions. Slice the fresh mushrooms. Crush the garlic. Finely chop the duck giblets, removing the gray membrane from the duck gizzards. Remove the roasting pan from the oven, pour the sauce into another container, and return the roasting pan with the duck to the oven and reduce the temperature to 80°C. Skim off the fat from the sauce. Heat 5 tablespoons of duck fat in a pan and fry the duck giblets, chicken livers, onions, and mushrooms until the giblets are browned and the onions are light brown. Then add garlic, duck stock from the roasting pan and the jar, and some thyme and marjoram (dried, double the amount if fresh). Reduce the sauce by about a third over high heat. Then pour in the cream, bring back to a boil, and season with salt and pepper. Remove the duck from the oven and carve. Serve immediately with the sauce. This is best served with potato dumplings and red cabbage.