Summary

Ingredients

• 1 duck (s) weighing approx. 2.5 kg
• 0.5 ½ bunch parsley, fresh or frozen
• 1 apple
• 1 orange (s)
• 2 onions)
• 4 branch / s mugwort, can also be dried
• 1 carrot (s)
• 0.25 ¼ tuber / n celery
• 0.5 liter ½ chicken broth
• 300 ml red wine
• salt and pepper
• Orange juice and red wine to taste the sauce

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Instructions

1. Wash the duck thoroughly inside and out. Remove any visible fat, the lower wing bones and the rump. Preheat the oven to 220 degrees (top, bottom heat).
2. Chop the parsley. Dice the apple, orange and an onion. Mix with parsley, mugwort, salt and pepper in a bowl.
3. Season the duck inside and out with salt and pepper. Then pour in the apple and orange mixture. Seal the opening with toothpicks.
4. Peel and dice the carrot, celery and the second onion and place on the oven pan. Pour in the broth and wine and place the duck on top. Off in the oven.
5. Fry the duck for about half an hour at 220 degrees until it takes on a light color. Then turn the oven down to 80 degrees. The duck can now cook for 7 hours in peace.
6. When the duck is done, turn the oven up to 200 degrees (now only top heat), place the duck on the grill and brown on both sides until crispy.
7. Take the vegetables out of the drip pan and puree them. Catch the juice, degrease and put in a saucepan. Add the pureed vegetables. Now season the sauce to taste, e.g., with orange juice and red wine.
8. I recommend potato dumplings and apple and red cabbage as a side dish