Flight Duck with Baked Apples

Rinse and dry duck, pluck out husks with tweezers. Season duck inside with salt.

For the filling, cut two apples into wedges, leek into thin rings. Mix with sunflower seeds and marjoram leaves.

Stuffing in the duck form and tie the opening with spagat. Put the duck in the oven and cook in the oven (electric oven: 225 °C –

gas oven: level 4) roast for 45 to 60 minutes.

Stir honey, juice of one lemon and oil and brush the duck with it in between (this gives a nice crust).

Cut out apples, maybe fill in the remaining filling (without apple) and cook together with the duck for 20 minutes. Now remove both from the stove and keep warm with the lid closed.

For the sauce, dissolve the roast stock with a quarter of a liter of water, pour through a sieve into a saucepan and cook for about 15 minutes. Rinse lemon, remove thinly the peel and squeeze. Cut the peel into thin strips.

Add to sauce form and season.

Serve with duck and roasted apples. Serve with parsley potatoes.

Serve a mild red wine with the poultry, such as Pinot Noir, Baden, Portugieser, Bordeaux or possibly Rioja. Open the bottle 120 minutes before the meal. The red wine “breathes” the atmospheric oxygen and tastes more intense. Red wine should have room temperature (16 to 20 °C ).

From the recipe collection of Andreas Kohout

Our tip: Use high-quality red wine for a particularly fine taste!

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