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Clean the duck and rub it with
salt and pepper before it is filled with apple pieces and prunes
that have been soaking in water for several hours. Close the
hole with meat-pins.
Put the duck chest-down on a roasting pan with grill and place
it in a 130 degrees C hot oven (110 degrees C by hot air). Pour
water into the roasting tin and let it cook for four hours
before turning the duck over and continue frying it for further
two hours. Total frying time should be about 6 hours.
Now the skin is crunchy and delicious and the duck is juicy and
tender, very tasty and not shrunk much. Give a bit harsh heat or
grill the last minute.
Make a sauce of the gravy from the roasting tin (remember to
sift it to get rid of unwanted fat) and serve with roasted
potatoes, red cabbage and cucumber salad. |
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