Bavarian Roast Duck

Summary

Ingredients

• 1 duck (s), approx. 3 kg, fresh
• 3 apples
• 2 onions)
• 1 bunch flat-leaf parsley
• 1 bunch soup greens
• Vegetable stock cubes
• Calvados
• salt and pepper

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Instructions

1. Wash duck, cut off wings, throat and rump, discard rump.
2. Pat the duck dry, salt and pepper inside and out.
3. Dice the soup greens and set aside some of them.
4. Fry the wings and the gargles together with some of the soup greens, add the stock and cook for a long time. This then serves as a sauce base - if it is separated.
5. Mix the apple pieces and onion pieces with chopped parsley in a bowl and then fill the duck and seal it.
6. In a roasting pan (necessarily with a lid), brown the remaining soup greens and onion cubes with a dash of calvados and pour on the duck sauce base.
7. Place the duck breast down in the roaster and cook covered at approx. 180 ° C on top and bottom heat, turning once.
8. Place the duck on its back about 1/2 hour before the end of the cooking time and fry it (if possible).
9. Then remove the duck roast, strain the sauce through, degrease and let it reduce.
10. Then place the duck again on a baking tray or in the roasting lid at a higher temperature and let it get color all around. Finished!
11. A duck this size takes 3.5 to 4 hours! Then it is really soft and does not dry out because of the closed roaster!