Summary

Ingredients

• 3 apples (Boskoop), quartered
• 1 tablespoon butter
• 1 tablespoon orange jam
• 1 tablespoon Grand Marnier
• 1 barbarian duck, approx. 2.3 - 3 kg
• salt and pepper
• 1 tablespoon sugar
• 6 orange (s)
• 1 lemon (s), juice it
• 1 tablespoon sherry vinegar
• 1 tablespoon Grand Marnier
• food starch

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Instructions

1. Steam the apple quarters in the butter and mix with the orange jam and the Grand Marnier.
2. The duck, pierced in several places with chickpins, salt and pepper on the outside and inside and fill with the apple mixture. Put the duck covered with roulade needles breast down on the grid (middle rail) in the oven preheated to 200 ° C top / bottom heat. Put 250 ml of hot water and the juice of 1 orange in the drip pan or roasting rack underneath.
3. Turn the duck over after 30 minutes and fry it until crispy and brown for a total of 2 - 2.5 hours with frequent scooping (possibly refilling with water). If the latter does not work by the end of the cooking time, simply help by brushing it with fairly concentrated salt water.
4. For the sauce, caramelize the sugar in a saucepan, deglaze with the sherry vinegar and pour on the juice of 2 oranges and the lemon, also add the detached, defatted roasting stock to the duck, season with salt, pepper and Grand Marnier, thicken with cornstarch.
5. Remove the wedges from 2 peeled oranges and add them to the sauce. Cut the remaining orange into slices and use for decoration.
6. As a side dish, croquettes or potato biscuits, red cabbage with currant jelly or Brussels sprouts with chestnuts are enough.