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1 whole duck
100g red beets
150g smoked bacon
2 cloves garlic
2 bay leaves
2 tbsp clarified butter
5 black peppercorns
100g golden syrup
2 tsp dill
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.
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.
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.
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.
Carve the roast duck for serving. Enjoy with sauerkraut, apple-beet stuffing, and dill. Enjoy!