Fry the wild mushrooms in a pan with a little fat, reduce over medium heat until there is almost no liquid. In the meantime, finely dice the onion and chop the garlic. Only add the onions to the mushrooms that have almost been boiled down and add the garlic when they are translucent. When it turns lightly brown, take the pan off the heat.
Peel and dice the two apples. Chop the chestnuts. Add everything to the mushrooms, add 1 tablespoon of honey, season with salt and pepper. Let it cool down so that it is not too hot when you put the filling in the duck.
Preheat the oven to 80 degrees.
Wash the duck inside and out and pat dry. Rub the inside and outside with salt, pepper and paprika. Pour in the filling. Close the neck and the opening with roulade needles or kitchen twine.
Pour approx. 200 ml of water into a roasting pan, put the duck breast upwards. Slide on the middle rack in the oven. Fry for 7.5 to 8 hours, dousing the duck with the water or fat about every hour.
Raise the temperature to 200 degrees 20 minutes before the end of the cooking time. Remove 3 tablespoons of fat and mix this with 1 tablespoon of honey. Brush the duck with it.
I also serve dumplings and red cabbage. I use the duck fat diluted with water, seasoned and thickened, for a tasty sauce.
Ingredients
Print Recipe
Pin Recipe