Summary

Ingredients

• 1 large duck (s), weighing approx. 3 kilos
• 2 tablespoon olive oil
• 1 medium onion (s)
• 500 g mushrooms, fresh
• 250 g chestnuts
• 50 g pine nuts
• 50 g cranberries
• 3 tablespoon rice, (short grain rice)
• 2 teaspoons paprika powder, noble sweet
• 10 g parsley, fresh
• salt
• Pepper, freshly ground
• 1 teaspoon allspice
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 teaspoon nutmeg
• 100 ml white wine
• 100 ml water
• 10 medium potato (s)
• 4 large apples
• 100 ml orange juice, freshly squeezed
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 teaspoon soup spice
• water

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Instructions

1. Remove the giblets (if you like, you can fry the giblets in a little oil and serve separately). Wash, pluck and dry the duck, then salt and pepper well, inside and out. Prepare a spice mixture of allspice, marjoram, thyme and nutmeg. Rub the duck on all sides, inside and outside, with this spice mixture and let it work for about 1 hour.
2. While the duck rests in your spice mixture, you can prepare the filling. To do this, cut the onion and mushrooms into small pieces. Chop the fresh parsley.
3. Fry the onion pieces together with a teaspoon of paprika in a little olive oil. After about 2-3 minutes add the mushrooms and the second teaspoon of paprika powder, salt, pepper, mix. I find that frying mushrooms or onions with peppers creates an interesting taste. Fry the onions and mushrooms over medium heat for about 5-10 times until the water in the mushrooms has boiled away. Extinguish with the wine and immediately add the chestnuts (whole or halved), pine nuts, cranberries, short grain rice, parsley and water and cook for about 15 minutes. The rice does not have to be cooked completely through. Try and, if necessary, add salt and pepper to taste.
4. Fill the duck with this delicious mixture and sew it up with kitchen thread. If there is no kitchen thread, you can simply use toothpicks. To do this, prick several toothpicks at small intervals across the opening.
5. Place the duck breast down in a large baking sheet or roaster. DO NOT ADD OIL or BUTTER, as a duck has a lot of autologous fat. Fry in a preheated oven with fan oven at 160 ° C for a total of approx. 3 hours.
6. As soon as you have put the duck in the oven, you can start with the side dishes. Peel the potatoes and apples. Dice the potatoes and cut the apples into very thick slices, as they will cook faster. After 1 hour of roasting, turn the duck. After 2 hours of frying time, add the potatoes and apples to the baking sheet.
7. If you prefer the food more fatty, you can pour its juice over the duck from time to time. If you prefer it easier, you should always remove fat from the baking sheet instead of pouring it over it. Another variant would be to skim off fat and only pour the bony parts (wings and legs) once or twice over so that they don`t dry out completely.
8. Mix fresh orange juice well with a teaspoon of honey.
9. 15-20 minutes before the end of the roasting time, take the duck out of the oven briefly and brush it all over with this orange-honey mixture. Then do not place the duck on the tray, but on a grid so that it becomes nice and crispy.
10. If you want to serve a quick sauce with it, you can put 5-6 tablespoons of the meat stock in a saucepan, add a little water (depending on how much sauce you want), bring to the boil and thicken with a little bit of cornstarch. Season to taste with soup spices.
11. Arrange the duck on a large platter. Serve the potatoes and apples in a bowl. A salad of your choice goes well with this to neutralize this sumptuous meal.
12. Annotation:
13. Allow 4-5 hours to prepare this meal. This stuffed duck is elaborate, but is very popular on special occasions like Christmas. In addition, you don`t need starters or elaborate desserts to go with it.
14. To save a little time, the chestnuts can be cooked and peeled the day before, but not cut into small pieces!