Summary

Ingredients

• 1 duck (s), approx. 3 kg
• 2 apples
• 2 orange (s)
• salt and pepper
• Paprika powder, noble sweet
• some honey

For the sauce:

• 150 ml red wine
• 1 orange (s), juice it
• some sugar
• some sauce thickener

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Instructions

1. Remove offal and visible fat from the duck. Cut off the rump and shorten the wings. Wash the duck and rub it inside and out with a mixture of salt, pepper and paprika. Peel the oranges and core the apples, cut them into pieces and put them in the duck. Seal the duck with twine or toothpicks.
2. Place the duck on the grid in the oven and place a roasting pan or a dripping pan with a little water underneath. Cook the duck at approx. 120 ° C for 4 hours. If the fat hisses in the roasting pan, always top up with a little water. Pour the gravy over the duck from time to time.
3. After cooking, pass the gravy through a sieve. Chill the duck and gravy overnight.
4. The next day, put the duck back into the oven for about 45 minutes at about 120 ° C. Brush with a mixture of water, salt and honey for the last 10 minutes and fry until crispy at 180 ° C fan oven.
5. In the meantime, remove the fat from the gravy and heat it, season with red wine, orange juice and sugar and thicken.
6. I serve the duck with red cabbage and potato dumplings.