Summary

Ingredients

• 1 duck (s), fresh farmer duck (2 - 2.5kg in weight)
• 2 medium apples, (choose sour variety)
• 1 roll, stale
• 30 g date (s), dried (about 8 pieces pitted)
• 30 g almond (s), rouhly chopped
• 100 ml stock, (duck stock)
• 40 ml cream, fresh
• 20 ml Liqueur 43 (Spanish vanilla liqueur)
• some stalks thyme
• 1 vanilla pod (pulp and pod)
• salt
• Pepper, freshly ground, black
• 20 ml syrup, vanilla syrup for brushing

For the sauce:

• 50 ml fat, fried duck fat
• 2 medium onion (s), (roughly diced)
• 100 g carrot (s), (rouhly diced)
• 100 g celeriac, (rouhly diced)
• some stalks thyme
• 30 ml syrup, (vanilla syrup)
• 250 ml red wine, fruity, drier
• 400 ml stock, (duck stock)
• salt
• pepper
• 50 ml cream, up to 100

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Instructions

1. Remove the small quills from the fresh duck with the tweezers, wash with cold water, pat dry inside and outside, cut off the wing tips, remove excess inner fat and the rump, rub vigorously inside and outside with salt and pepper. Soak the stale bread roll in lukewarm water, peel and quarter the apples, remove the core and cut into small pieces. Core the dried dates and cut into small pieces, coarsely chop the almonds. Rinse the thyme sprigs and dry on paper towels. Squeeze the soaked roll well and pick it apart, mix in a bowl with the apple pieces, the date pieces and the chopped almonds. Scrape out the vanilla pod, add the pulp, cut the pod into 4-6 pieces. Add to the apple-date-almond roll mixture, add 20ml liqueur 43 and 40ml cream and mix everything well. The duck on the neck alternately seal part of the filling and add fresh thyme sprigs and a piece of vanilla pod to the duck. Seal the duck at the bottom as well. Place the duck breast side down in a roasting pan, add the inner fat and rump and place in the oven while it is still cold. Set the oven to lower and upper heat to 175 degrees, let the duck roast for 60 minutes, baste the fried fat 2-3 times in between.
2. Take the duck out of the oven, remove the roast and fat from the roaster. Put the duck back in and add 100ml duck stock. Put again in the oven, this time with the breast side up and let sizzle for another 45 minutes with occasional basting.
3. Cool the roast set out of the roaster and partially degrease.
4. Heat some of the duck fat in a saucepan, fry the onion, carrots and celery vigorously in it, add vanilla syrup and a tablespoon of tomato paste and roast too. Deglaze with 100ml red wine, reduce and add the rest of the red wine, boil vigorously for 5 minutes. Pour the stock through a sieve, squeeze it out well and put it back in the pot. Top up with stock and reduce to a third. Season to taste with salt and pepper and, depending on your personal taste, pour over cream. Take the duck out of the roasting pan, place on a grid, brush with a little vanilla syrup and fry for 10 minutes at 220 degrees with the oven door slightly open, place on a carving board and carve at the table.
5. As side dishes: croquettes, duchess potatoes, hash browns or baked potato and celery puree biscuits.
6. Glazed carrots, broccoli with flaked almonds or briefly braised cream sausage.