Roast Duck with Apples and Red Onions

Rinse the duck, pat dry and season with salt and pepper. Stuff with mugwort and truss with butcher's twine. Arrange, breast-side up, on a wire rack in a roasting pan. 

Preheat the oven to 200°C (approximately 400°F) convection.

Peel the onions and carrots and chop. Trim the leeks, rinse and chop. Rinse the parsley and shake dry. Arrange the onions, carrots, leeks and parsley in the roasting pan. Season with salt and pepper then add enough chicken stock to just cover the bottom of the pan.

Roast for about 2 hours, basting often. 

Peel the red onions and cut into wedges. Rinse the apples, quarter, core and cut into wedges. Add to the roasting pan around 1 hour before the end of the cooking time.

Remove the roasting pan from the oven and transfer to wire rack and duck to a baking sheet. Return to the oven until cooked to your liking, basting with butter.

Keep the duck warm in the oven at 100°C (approximately 210°F). Strain the pan juices into a clean saucepan. Pour off some of the fat and then simmer until thickened to your liking. Season with salt and pepper. 

Remove the duck from the oven and carve into serving pieces. Arrange on serving plates with the apples and vegetables and drizzle with sauce.

Place the duck with the grid on the roasting pan and cook in the oven for about 2 hours. In between, always pour a little ground, so that the soil remains covered but can brown the vegetables.

step 5

Remove the duck from the oven and remove the grid.

Peel the red onion and cut into wedges. Wash the apples, quarter and core the house cut out and put together with the red onions after about 1 hour for vegetables.

sTEP 6

Place the duck with the grille on it and brush with a little butter. Back in the oven to finish cooking and in between some spread with butter.

sTEP 7

The duck in the oven hold (at 100 ° C) hot or, if necessary, increase the heat to leave a tan skin. Take the red onions with the apple slices from the sheet and keep warm in the oven also. pass the vegetables through a fine sieve and absorb the sauce. In a fat separator jug ​​and pour the sauce without fat in a small pan. Bring to the boil and season.

sTEP 8

Remove the duck from the oven and separated on a cutting board: the lobes.

sTEP 8