Zittau roast duck

Ingredients for 2 servings:

• 1 duck(s), ready to cook
• 2 m.-sized apples
• 3 m.-sized onion(s)
• 1 sprig(s) mugwort
• 5 juniper berries
• 10 peppercorns
• 1 small bay leaf
• 1 liter of water or broth
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

simple and good

Quarter the duck, wash, dry, season with salt and pepper, and let rest for about 15 minutes. During this time, peel and roughly dice the onions. Wash and quarter the apples, and core them. Brown the duck pieces in a roasting pan without any fat. Do the skin-on side first, as this will render the most fat. Remove and drain off the fat. Sauté the onions and apples in the roasting pan, then deglaze with water or stock. Add the duck pieces, peppercorns, juniper berries, and mugwort. Close the roasting pan. Place in a preheated oven at 150°C for about 2.5 hours. Baste occasionally with the stock from the roasting pan and add more liquid if necessary. Season the stock with salt. When the duck pieces are tender, place them on a baking sheet and use the grill function to crisp up the skin. Pour the stock through a sieve and thicken it into a sauce (e.g., thicken with flour). Serve with red cabbage and Thuringian dumplings or boiled potatoes.