Farm Duck "Calvados"

Ingredients for 2 servings:

• ½ duck(s), fresh
• 1 tsp salt
• 1 tsp black pepper, from the mill
• 2 apples, sour
• 2 onions
• 1 tbsp honey, liquid
• 1 tbsp soy sauce, dark
• 1 tbsp mugwort, dried
• 1 carrot(s)
• 500 ml water
• 4 cl Calvados
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

a festive feast

Wash the duck half and pat dry. Rub generously with salt and pepper on all sides. Peel the apples and onions and dice them. Mix the cubes with the honey, soy sauce, and mugwort. In a roasting pan with a lid, pile about two-thirds of the apple and onion mixture in the center, place the duck half on top, and press down lightly. Spread the rest of the mixture around the bird. Peel and finely dice the carrot, and add it to the roasting pan. Pour in about 250 ml of water. Cook the duck in a preheated oven at approximately 180 °C for two hours, adding more water if necessary. After the cooking time is over, strain the sauce through a sieve, return the duck to the roasting pan, and continue roasting uncovered in the oven with a little water for about 20 minutes. Mix 2 cl of Calvados with a pinch of salt and a little water, and brush the duck three or four times. Turn on the grill for the last five minutes and brown the skin until crispy. Season the sauce with salt and pepper, perhaps with a pinch of sugar, and add the remaining 2 cl of Calvados just before serving. Serve the duck with your chosen side dishes.