Roast duck according to family recipe

Ingredients for 4 servings:

• 1 duck(s), approx. 4 – 5 kg
• salt and pepper
• Paprika powder
• 1 bunch of mugwort, works without
• 1 apple

Instructions

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

with only 3 ingredients

The first steps can be done a day in advance, so the roast can cool and is much easier to carve. You can also skim off any fat that will render from the duck during roasting, which is a huge plus for those with sensitive stomachs. Wash the duck thoroughly inside and out and, if necessary, remove any remaining feathers with tweezers. Preheat the oven to 180°C fan/convection oven. Pat the duck dry and season generously inside and out with salt, pepper, and paprika. Stuff the duck with a whole apple and the mugwort. To ensure the stuffing stays in place, close the duck again using roulade pins or toothpicks. Place the seasoned and stuffed duck breast-down in a large, lidded roasting pan and carefully pour in enough warm water to cover the sides halfway. If you like, you can of course add the neck and giblets, if any, to the roasting pan; this will make the sauce even more flavorful. Place the lid on the roasting pan and braise the duck in the oven at 180°C for approximately 1.5-2 hours. Check occasionally to see if the water is running low and add a little more hot water if necessary. A little tip: When the meat on the leg has shrunk back enough that you can see the bone, the duck is definitely done! After the time in the oven, either place the entire roasting pan outside during the colder months, or let the bird cool down and then simply transfer it to a cool cellar. The next day, carefully remove the roast from the sauce and skim off any white fat. Preheat the oven to 200°C using the grill setting. Cut the duck into pieces of the desired size. This isn’t easy at first, but there are numerous instructions online. Place the duck pieces skin-side up on an ovenproof dish and place under the grill for approximately 15-20 minutes. Check regularly to ensure the skin crisps up and doesn’t burn. In the meantime, bring the sauce back to a boil, season to taste (thin if necessary), and/or thicken slightly. You can also experiment with the sauce at this point; for example, you can season it with orange juice and thyme, which is also delicious!