Muscovy duck from the tube

Ingredients for 4 servings:

• 1 Muscovy duck, approx. 2.5 kg
• 1 tbsp black pepper, freshly ground
• 1 tbsp salt
• 3 apples, sour
• 3 m.-sized onion(s)
• 2 tbsp honey, liquid
• 2 tbsp soy sauce, dark
• 1 tbsp mugwort, dried
• 1 garlic clove(s)

Instructions

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

long braised with fruity sauce

Wash the duck inside and out, then pat dry. Remove the wings and giblets for further use. Rub the inside well with salt and pepper. For the stuffing, peel the apples and onions and cut them into small pieces. Mix everything in a bowl with honey, soy sauce, and mugwort. Stuff the duck with the apple and onion mixture. There should be some leftover for the sauce. Preheat the oven to 200°C (top/bottom heat). Close the duck with roulade pins, season the outside with pepper and salt, and place it in a large roasting pan. Spread the remaining apple and onion mixture around the duck along with a peeled and roughly chopped garlic clove. Add at least half a liter of water. Close the roasting pan and let the duck braise in the oven for about 2.5 hours, adding more water frequently. After 2.5 hours, remove the lid and let the bird brown slowly for another 30 minutes at 175°C (350°F). Remove the duck from the oven, strain the sauce through a sieve, and drain off the fat. Turn on the grill. Season the sauce to taste, adding a little water and pepper if desired, and bring to a boil. Place the duck under the grill for another five minutes before carving.