Crispy duck with baked apples and thyme

Ingredients

Directions

1. 1

   For the filling, peel and chop the onions. Wash and quarter 4 apples. Wash the thyme and shake dry. Mix the onions, apple quarters and half of the thyme stalks.

2. 2

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash ducks thoroughly. Season inside and outside with salt and pepper. Spread the filling in the ducks. Plug the openings (see

3. 3

   Put the ducks in a large roaster and roast them in the oven for about 2 hours. Now and then prick the skin of the leg so that fat comes out. In the meantime clean, wash and cut the leek into large pieces. Mix with the rest of the thyme.

4. 4

   After about 1 hour roasting time, spread around the ducks. 15 minutes later add 200-400 ml water.

5. 5

   Meanwhile caramelise 150 g sugar in a pan. Add vinegar and 400 ml duck stock and dissolve the caramel while stirring. Bring to the boil and reduce over medium heat for 15-20 minutes (results in approx. 100 ml liquid).

6. 6

   Brush the ducks with it and fry them at the same temperature for another 1 1/4 hours. Brush several times with the caramel stock until it is used up.

7. 7

   Meanwhile grate the marzipan. Crumble Amarettini. Mix marzipan and egg white. Mix in the Amarettini. Wash 12 apples. Core 8 apples with an apple corer and spread the marzipan mixture in the holes.

8. 8

   Place all apples in the roaster approx. 35 minutes before the end of the frying time.

9. 9

   Take everything out. Pour the roast stock through a fine sieve. Put the ducks and apples back on the fat pan in the oven. Chill the stock for 10-15 minutes, skim off the fat (see

10. 10

    Figure 2). Stir starch and 3-4 tablespoons of water until smooth. Bring the collected stock and 400 ml duck stock to the boil. Stir in starch and simmer for 2-3 minutes. Season to taste with salt and pepper. Carve the ducks (see

11. 11

    Fig. 3 and 4). Red cabbage and dumplings are delicious with it (see page 88).