German cuisine · Meat & Kebab

Roast Duck with Mugwort Stuffing

Whole duck stuffed with apple and mugwort, slowly roasted until crisp and served with dark gravy.

Ingredients · for 4 servings

• 1 duck (approx. 2.2 kg)
• 2 apples
• 2 tbsp dried mugwort
• 2 onions
• 1 orange
• 400 ml strong beef stock
• 150 ml red wine
• 1 tsp cornstarch
• 1 tsp marjoram
• Salt, pepper

Instructions

1. Rinse the duck inside and out with cold water, pat very thoroughly dry, cut out excess fat at the neck and prick the skin on the thighs and breast several times at an angle, without piercing the meat.
2. Rub inside and out generously with salt, pepper and the marjoram; dice the apples, mix with one diced onion and the mugwort and stuff the duck with it; close the opening with wooden skewers.
3. Place the duck breast-side down in a roasting pan, pour in 250 ml water and roast in the oven at 160 °C for 90 min., skimming off the rendered fat every hour.
4. Turn the duck, add the second onion and the quartered orange and roast for another 60 min., raising the temperature to 220 °C for the last 15 min. and brushing the skin several times with salt water until it is glossy brown and crisp.
5. Remove the duck and let it rest for 15 min.; skim the fat from the pan juices, bring to a boil with the red wine and stock, reduce uncovered for 10 min., strain through a sieve and thicken with the mixed cornstarch.
6. Carve the duck, arrange the stuffing alongside as a side, and serve with the hot gravy, red cabbage and dumplings.