Roast duck with apples and beets

Step 1/ 5

• ½ whole duck
• 1 cloves garlic
• salt

• cutting board
• knife
• paper towels
• garlic press

Preheat the oven to 180°C/360°F. Pat the duck dry and remove wingtips and tail if necessary. Press the garlic with a garlic press. Rub the duck all over with salt and garlic.

Step 2/ 5

• ½ onion
• 75 g smoked bacon
• 1½ apples
• 50 g red beets
• ½ bay leaf
• ½ tbsp salt

• peeler
• bowl (large)

Halve and thinly slice onion. Cube smoked bacon. Core the apples and cut them into wedges. Peel and dice the beet. Mix beet, apples, and bacon with half the bay leaves and salt, then use that mixture to stuff the duck.

Step 3/ 5

• 50 ml water

• roasting pan (with lid)

Transfer duck to a roasting pan. Add water and roast, covered, at 180°C/360°F for approx. 2.5 hrs. Remove the lid and turn the oven to 200°C/390°F. Continue roasting for approx. 40 min., or until the duck is cooked through and golden brown.

Step 4/ 5

• 1 tbsp clarified butter
• 200 g sauerkraut
• ½ bay leaf
• 2½ black peppercorns
• 50 g golden syrup
• salt

• frying pan
• rubber spatula

When the duck is almost done, add clarified butter to a frying pan over medium heat. Fry the onion until translucent. Add sauerkraut, remaining bay leaf, black peppercorns, and golden syrup and let cook. Season with salt.

Step 5/ 5

• 1 tsp dill

• poultry shears
• carving fork
• cutting board

Carve the roast duck for serving. Enjoy with sauerkraut, apple-beet stuffing, and dill. Enjoy!

Enjoy your meal!