Stuffed duck with low-temperature cooking method

Ingredients for 6 servings:

• 1 duck(s), ready to cook, with offal
• 1 tbsp mugwort, ground or shredded
• 250 g dumpling bread
• 600 ml chicken stock or chicken broth
• 3 m.-sized onion(s)
• 2 m.-sized apples
• 2 eggs
• 1 bunch of parsley
• 2 oranges
• ½ small celeriac or 1/4 large celery
• 3 large carrots
• 400 ml red wine
• 2 tbsp honey
• 1 tbsp mustard, medium hot
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 8 hours 30 minutes; Total time approx. 10 hours

Remove the giblets, wash, pat dry, and dice. If necessary, clean the duck of any remaining feathers, remove the rump, wash, and pat dry. Remove any excess fat and place in a pan. If the neck isn’t removed, leave it on; this will make the skin extra crispy. Once it’s removed, close the hole with toothpicks and string. To do this, pierce the toothpicks through the skin in a ladder shape and tie them crosswise with string, then place the neck to one side. Remove the wing tips and set them aside. Place the dumpling bread in a bowl, pour over 100 ml of hot chicken stock, and stir. Finely dice an onion. Heat the pan with the excess fat and then sear the giblets. Then add the onion and sauté. Remove the fat and add the giblets to the dumpling bread. Cut the apples into approximately 1 cm pieces, pick off and chop the parsley leaves. Save the stalks and set aside. Add the apples and parsley to the dumpling bread. Crack the eggs, add them to the dumpling bread, and mix well. Season to taste and let stand for about 10 minutes. If you have any leftover mixture, you can use it to make a napkin dumpling. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) top/bottom heat. In the meantime, roughly chop the celery, carrots, and remaining onions. Squeeze the oranges and reserve the juice of half an orange. Salt the inside of the duck, season with mugwort, and fill with the dumpling bread mixture. Close the opening with toothpicks and string to prevent the stuffing from falling out. Then salt the outside of the duck, not too sparingly, but not too much either. Place it in a roasting pan with the breast side up. Arrange the diced vegetables and the reserved parsley stalks around the duck. Pour in the remaining stock, the juice of 1 1/2 oranges, and the red wine. Do not pour the liquid over the duck. Place the roasting pan uncovered in the oven and let the duck brown for about 30 minutes. Then reduce the oven temperature to 80 degrees Celsius (176 degrees Fahrenheit) (leave the door open for 5 minutes to allow the temperature to drop) and cook the duck slowly for about 7 hours. About 19 minutes per 100g. Mix the honey with the mustard and the remaining orange juice and season generously with salt. After 7 hours, remove the duck from the oven and increase the oven temperature to 220 degrees Celsius (425 degrees Fahrenheit). Place a baking tray on the lowest rack and place the wire rack over it. Brush the duck with the honey mixture, place it breast-side down on the rack, and roast until golden brown. Then turn it over and cook the breast side until golden brown. This takes between 30 and 60 minutes. In the meantime, place the roasting pan on the stove and let the stock reduce until the desired flavor is reached. If desired, add a little more red wine. Either puree the vegetables to thicken the sauce (you may need to discard the onions first), or sieve the vegetables and thicken the sauce with cornstarch. Carve the duck and serve the stuffing separately. Serve with red cabbage and/or Brussels sprouts.