Grandma Anneliese's delicious duck

Ingredients for 4 servings:

• 1 duck(s), ready to roast, approx. 2.4 kg
• ½ tsp black pepper
• 1 tsp salt, if possible smoked salt
• Paprika powder
• garlic powder
• 1 stock cube (fat stock)
• 1 bay leaf
• 2 carnations
• 1 onion(s)
• 2 cl brandy
• ½ tbsp flour
• 1 tsp, heaped cranberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

how my mother always made young duck

Wash the duck and pat dry thoroughly. Remove any remaining feathers. Trim the duck’s wings and season the duck inside and out with pepper, salt, paprika, and garlic powder. Place the duck breast-side down in a preheated (goose) roasting pan on the stovetop and sear for about 5 minutes. Add the wings. Once the breast has taken on some color, deglaze with the brandy. Add the cloves, bay leaf, the onion in half rings, and half a liter of hot water with the dissolved stock cube to the roasting pan. Cover and roast in a hot oven at 180-200°C (top/bottom heat) for about 45 minutes. Remove the roasting pan from the oven, turn the duck over, baste with the meat juices, and return to the oven for 45 minutes. Then turn the duck over again, baste with more of the meat juices, and return the roasting pan to the oven with the lid slightly open for 15 minutes to give the duck a nice crispy skin. Remove the duck from the roasting pan, set aside, add 3/4 liter of hot water to the roasting pan, and bring the meat juices to a brisk boil. Mix the flour with 1/8 liter of cold water, add to the meat juices, and bring to a brief boil. Make sure the meat juices are also loosened from the sides of the roasting pan. This is the best way to do this and gives it a delicate flavor! Season to taste with salt, pepper, and the cranberries. Half-and-half dumplings and apple-flavored red cabbage go best with this. Another tip from me: don’t use a fan-assisted oven, as this will prevent the duck from being as crispy.