Summary

Ingredients

• 2 duck (s) (farmer ducks), ready to cook, approx. .5 kg each
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon pepper

For the sauce:

• 3 onion (s), red
• 3 tablespoon butter
• 400 ml red wine
• 1 teaspoon cornstarch
• 400 ml stock (duck)
• salt
• pepper
• 1 teaspoon balsamic vinegar

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Instructions

1. Attention: The ducks must be marinated 2 days in advance!
2. Two days before:
3. Wash the ducks inside and out and pat dry. Mix salt, sugar and pepper and rub the ducks with it inside and out. Put the ducks in large freezer bags, close them tightly and let the ducks pickle in the refrigerator for 2 days, turning them more often.
4. About 3 hours before serving:
5. Take the ducks out of the fridge and let them rest for 1 hour at room temperature. Preheat the oven to 180 ° (or fan oven 160 °). Pat the ducks dry, place them breast up on a baking rack, fry on the middle rack for 2 hours. Slide a baking sheet underneath with plenty of water.
6. In the meantime, peel and finely dice the onions for the sauce. Heat the butter in a saucepan, then cook the onions covered over a medium heat for 5 minutes. Deglaze with 100 ml of red wine and let it boil down almost completely. Repeat the process twice. Mix the rest of the wine (100 ml) with the starch and pour in the stock. Let everything boil down to a quarter. Season with salt, pepper and balsamic vinegar and set aside.
7. Increase the oven temperature to 225 degrees after 2 hours and roast the ducks for another 30 minutes so that the skin becomes nice and crispy. Then turn off the oven and let the ducks rest for 10 minutes.
8. Heat the sauce, portion the duck and serve.
9. Serve with napkin dumplings, cream savory and red cabbage.