Roast Duck with Apple Sauce and Apple Slices

Trim the wing tips of the duck, then stuff it with a cut apple and two peeled and quartered shallots and rub with salt and pepper. Put the duck in a roasting pan without fat, breast side up, and put it in the oven preheated to 250 degrees.

The duck takes about an hour, but after 3/4 of an hour you should poke it once with a needle to check the cooking process. When the liquid that comes out is colorless, the duck is cooked.

During roasting, it does not need to be turned, but it should be basted repeatedly with the escaping juices so that the skin becomes nice and crispy.

For the apple sauce, sauté two finely diced shallots in a tiny bit of butter. Add a peeled apple cut into small pieces and a little bit of degreased gravy from the duck. Fill up with cider and boil, then add the duck or chicken stock, also boil a little bit and press the sauce through a sieve. Round off with a knob of butter and the Calvados, then season with salt, pepper and thyme leaves. Cut the remaining 2 apples into quarters, sauté briefly in butter and season with a tiny bit of cinnamon.

Cut the duck breast and drumsticks into 4 pieces each, so that each gets a unit of both. Arrange on plates with the apple slices and a tiny bit of apple sauce and add the rest of the sauce.

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