Roast Duck with Stuffing and Apples

For the filling, finely chop the onion and fry in hot oil in a pan until golden.

Peel and core the apples and cut into small cubes. Cut the rolls into small cubes as well. Now mix all ingredients well, season with salt and pepper and let rest for 20 minutes.

Meanwhile, salt and pepper the duck inside and out and rub with marjoram. Stuff the duck with the prepared stuffing and sew up the opening with kitchen twine.

Preheat the oven to 200 °C.

Put the duck in a roasting pan with a little water and roast for 90 minutes at a temperature that gradually drops to 170 °C until crispy on both sides, basting constantly.

Carve duck, arrange stuffing separately, arrange duck pieces skin side up in a large roasting pan and roast again for another ten minutes at very high heat or under (convection) grill until crispy.

Meanwhile, finely slice or shave red cabbage. Fry finely chopped onion in lard until translucent, sprinkle with sugar, add Pinot Noir and apple balsamic and pour on some soup. Simmer on low heat until tender, add torn apples and cranberries, pour some more soup if necessary and cook for another ten to twenty minutes.

Serve roast duck with stuffing and apples with red cabbage.

Preparation Tip:

This roast duck is perfect for a feast.

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