John Myers
Ingredients for 4 servings:
- 1 duck(s)
- 30 g bacon
- 50 g margarine
- 100 g root vegetables
- 1 large onion(s)
- salt and pepper
- 6 allspice berries
- 4 juniper berries
- 1 large bay leaf
- ½ bunch mugwort
- 2 m.-large tomato(s)
- 1 m.-sized apple, sour
- ¼ liter red wine, dry, strong
- 1 tbsp flour
- 2 tbsp cranberry jam or currant jam
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
an old Czech recipe
Rub the duck inside and out with salt and pepper. Lightly brown the root vegetables (strips) and the onion (sliced into rings) in diced bacon and margarine. Place the duck on top. Pour in a little water (approx. 300 ml). Add the spices, mugwort, diced, cored apple, and sliced tomatoes. Cover and braise the duck in the oven at about 160°C (top/bottom heat). When half cooked, fry it in an uncovered frying pan until golden brown. During cooking, alternately pour the wine and water over the duck, basting with the juices. The total cooking time is approximately 2 hours. Remove the duck. Reduce the meat juices without the fat and sauté with flour. Pour in the roux along with about half a liter of water, mix well, bring to a boil, and strain. Finally, add the cranberries and season the sauce with salt and pepper. Serve the dish with dumplings, dumplings or potatoes and red cabbage.
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