Red Wine Duck

For the red wine duck, first wash the duck and pat dry.

Salt the duck inside and out and rub the inside with mugwort.

Pour half of the red wine into a glass (preferably a sturdy 250 ml mustard glass) and place the duck on top.

Place the duck on the glass in a roasting pan.

Cut the onion and soup vegetables into coarse pieces and add them to the puree.

Add water and the remaining red wine.

Roast the red wine duck at about 160-180 °C for about 1 1/2 hours until crispy. It is recommended to allow one hour of cooking time for each kilo of meat. Add water in between if necessary.

Carefully remove the glass of red wine, carve the red wine duck and serve.

For the sauce, skim off most of the fat in the roasting pan.

Preparation Tip:

Serve the red wine duck with red cabbage and dumplings.

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