Roast duck

vegetarian

Working time approx. 30 Minutes

Rest period approx. 2 hours

Total time approx. 2 hours 30 Minutes

ingredients

1 large duck, fresh

1 large onion, in columns

1 large onion, diced small

1 package of fruit, dried

250 ml apple juice

400 g minced meat

2 large oranges, fillets and the collected juice

2 tablespoons mustard (honey mustard)

5 tablespoons butter, liquid

5 tablespoons honey

salt and pepper

1 big apple, cut into cubes

1 large apple, cut into slices

750 ml stock (duck stock)

possibly cream or cream fines

preparation

Wash the duck and pat dry. Season inside and outside. Soak dried fruit in apple juice for a few hours. Best one night before. Then dice the dried fruit finely. Mix the minced meat with the finely diced onion, dried fruit, mustard and the diced apple, season to taste and fill into the duck. Sew up the opening or plug it in.

Now put the other apples and the onion slices into the fat pan (oven tray). Put the duck into the pan and add some stock. Fry at 175° (preheated) for about 2 hours. Pour the stock over the duck from time to time. If the duck gets too dark, just cover it!

Finally, take the duck out and place it on the rack covered with baking paper. Mix the butter with honey, spread it all around the duck and grill it until crispy. It is best to grill only the breast side, as the duck is already very tender and could fall apart. Strain the sauce and collect the fruit. Season the sauce with cream, add the orange juice, thicken if necessary and season to taste carefully! Finally, add the orange filets and let them pass through.

Arrange the carved duck with the fruit and sauce.

Serve with dumplings and red cabbage.