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 the duck and pat dry. Remove the wings and discard the rump.
2. Season the duck inside and out with salt and pepper.
3. Dice the soup greens into small pieces. Set aside some of the diced soup greens for later use.
4. In a large pot, brown the duck wings and some of the diced soup greens over medium-high heat for about 2-3 minutes. Add vegetable stock prepared from the cubes and bring to a boil. Reduce heat to low and simmer for about 45 minutes. Strain the broth through a fine sieve, discarding the solids, and set aside.
5. Peel and dice the apples into small pieces. Dice the onions into small pieces. Chop the parsley. Mix the diced apples, some of the diced onions, and chopped parsley in a bowl. Stuff this mixture into the duck cavity and seal the opening.
6. In the roasting pan with a lid, brown the remaining diced soup greens and the remaining diced onions over medium-high heat for about 2 minutes. Add a splash of Calvados and cook for about 1 minute. Pour the reserved broth from step 4 into the pan.
7. Place the duck, breast-side down, in the roasting pan with the broth and vegetables. Cover with the lid and roast at 180°C (356°F) with heat from above and below for approximately 3 hours.
8. Turn the duck breast-side up. Uncover the pan, increase the oven temperature to 200°C (400°F), and roast for about 30-45 minutes until the skin is golden brown and the thickest part of the thigh reaches 74°C (165°F) on a meat thermometer.
9. Remove the duck from the roasting pan and place on a cutting board to rest. Strain the cooking liquid through a fine sieve into a saucepan, skim the fat from the surface, and simmer over medium heat for about 10 minutes to reduce and concentrate the sauce.
10. If the skin is not sufficiently golden brown, increase the oven temperature to 220°C (425°F), place the duck on a baking tray, and roast uncovered for 10-15 minutes until crispy.
11. Transfer the duck to a serving platter and serve with the reduced sauce.