Roast Duck with Red Wine Prunes and Juniper Berries
Ingredients
- For the duck
- 1 duck leg (ready to cook) (2 kg) (approximately 4 pounds)
- Mugwort
- salt
- freshly ground peppers
- 3 Tbsps Juniper berries
- 1 tsp rosemary
- 1 tsp thyme
- 400 milliliters duck stock
Preparation steps
Soak the prunes in 150 ml (approximately 2/3 cup) dry red wine. Preheat the oven to 200°C (approximately 400°F). Rinse the duck inside and out and pat dry. Pluck the mugwort, mix with some salt and pepper and use to season the duck inside and outside. Prick the skin of the duck with a toothpick and place, breast-side down, in a roasting pan.
Add a little water and roast for about 45 minutes. Add the prunes, juniper berries and herbs. Pour in the remaining red wine and stock, turn the duck over and roast for another 45-60 minutes, basting with the liquid occasionally.
Remove the duck from the roasting pan, arrange on a wire rack set inside of a roasting pan and broil until golden brown, about 10 minutes. Skim the fat from the roasting pan and season with salt and pepper. Transfer to sauce to a serving vessel. Carve the duck and serve with the sauce on warmed plates.
