Summary

Ingredients

• 1 duck (s), 2 to 2.5 kg
• salt and pepper
• 1 large onion (s)
• 1 medium apple, sour
• 300 ml water

For the sauce:

• 75 ml apple juice, naturally cloudy
• 75 ml orange juice
• 75 ml red wine
• 0.5 teaspoon ½ marjoram
• 0.5 teaspoon ½ rosemary
• 0.5 teaspoon ½ thyme
• some sauce thickener, dark

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Instructions

1. Wash the duck and pat dry and season with salt on the inside. Do not peel the onion and apple, just chop them roughly and stuff the duck with them. Then tie the duck together and also salt the outside and lightly pepper. Not too much, because that takes away the good taste of duck.
2. Cut a roasting tube appropriately and place the duck in it on its back. Pour 300 ml of water and, if available, the rest of the filling into the tube and seal.
3. Preheat the oven to 200 ° C top / bottom heat and let the duck cook in it for a good 2 hours.
4. Then take the duck out of the roasting tube and save the liquid. Cook the duck on the wire rack for another 30 minutes. Pour the liquid from the tube over it once so that it becomes nice and crispy.
5. Put the remaining liquid in a saucepan, bring to the boil with the juices, wine and spices and let it boil down a little and then bind with a sauce thickener. If you don`t have or don`t like a sauce binder, you can also use mashed potatoes to bind them.
6. Potato dumplings and red cabbage go well with it.