Duck À La Stefanie

Summary

Ingredients

• 1 duck (s)
• 1 apple
• 1 orange (s) or other fruit
• 2 lime (s)
• 3 carrot (s)
• 1 small celeriac
• 0.5 stick ½ leek
• 2 small onions
• 2 cloves garlic
• salt and pepper
• 1 sprig rosemary
• 2 bay leaves
• Chilli pepper (s), ground
• 2 teaspoons mustard, hotter
• 2 teaspoons honey
• 0.5 liter ½ water
• some cream
• 3 teaspoons flour

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Instructions

1. Preheat the oven to around 200 degrees.
2. Wash the duck and pat it dry. Then rub the inside and outside with pepper, salt and chilli. Then brush the inside with hot mustard (I like to use the unground Dijon mustard).
3. Boil the water and dissolve the honey in it.
4. Cut the vegetables into small cubes (edge length about 1 cm), the leek and onions into ¼ rings. For the oranges and limes, cut off the peel generously with the knife, then quarter. Core the apple and then cut into eighths with the skin. Peel the garlic but leave it whole.
5. Now fill the duck with pieces of apple, orange and lime. Place the duck breast down in the roasting pan and the vegetables, leeks, onions, garlic, bay leaves, rosemary and the rest of the fruit on the outside of the roasting pan. Brush the duck with the honey water and sprinkle some more salt, pepper and chilli on the duck. Pour about half of the remaining honey water over the vegetables. Then you can put the duck in the oven. Every now and then you can pour the honey water over the duck.
6. Place the duck on the grill rack of the oven half an hour before the end of the cooking time. Slide back into the oven and place the roaster underneath to catch the fat. Pour the (meanwhile cold) honey water over the duck again and fry it to the end. This makes the skin nice and crispy.
7. After 2½ hours, take the duck out of the oven and place it on a serving plate. Pour all of the liquid from the roaster through a sieve into a small saucepan and bring it to a simmer. Pass some of the fruits and vegetables through the sieve. Mix 3 heaped teaspoons of flour with a little cold water. Danger!! Don`t leave any lumps in there, otherwise you`ll have them in the sauce afterwards. Pour the flour-water mixture into the sauce, stir it with a whisk and let it thicken a little. Finally, season to taste with a little salt, pepper and cream. We then still spoon some of the remaining vegetable cubes into the sauce.
8. Variants:
9. Fewer eaters: If you only want to make half a duck, you simply put the filling under the duck and shorten the cooking time by about an hour. You should leave half the duck in the roaster for the entire duration of the cooking time and not place it on the wire rack.
10. More eaters: You can also fill the duck with bread dumpling dough and place the fruit with the vegetables in the roaster.
11. It goes well with dumplings, red cabbage and lingonberries.

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