Duck with Dried Plums

1. soak the prunes in the mixture of port and fruit brandy for a few hours.

Rinse the duck after it has cooled down, dab it well with kitchen paper and rub it well inside and out with white pepper, salt and paprika.

Melt about 1 tbsp. butter in a pan, sauté the finely diced onion in it, add the drained plums and sauté everything together for a few minutes.

Fill the duck with the onion and plum mixture and close it with a few toothpicks and a thread wrapped crosswise around it.

Put the duck on the spit of a rotisserie and roast for about 60-90 minutes, depending on the desired degree of cooking.

When the duck is on the grill, melt the rest of the butter in a saucepan, add the ducklings without the liver, as well as the chopped calf’s foot and brown on all sides, remove.

7. in the same saucepan, sauté the finely diced onion until soft, stir well with a little flour and sauté until light, pour the warm chicken broth, season with pepper and season with salt. Add the sautéed duck giblets and the calf’s foot again, finely weigh the greens and mix them in as well and simmer for about 45 minutes with the lid on.

Pass the sauce through a sieve. Remove the duck from the spit, open it, take out the stuffing and fold it into the sauce. With the port wine from the soaking of the plums.

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