PREPARATION

Duck can be prepared a day before baking: wash it, dry with kitchen paper and rub inside and out with salt well. Let it rest in the refrigerator for night.

Do the following day in the bowels of duck two small or one large onion or a few shallots and an apple. It’ll provide great taste and texture of the meat.

Preheat the oven to 230°C. Grease the bottom of the baking dish with the fat and put it the duck with the belly down. Put it in the oven and roast for 20 minutes. Then reduce the temperature to 180°C, turn the duck 90° and bake for another 45 minutes. After the first turn fry the duck for 5 minutes and turn it back on. Turn it after 5 minutes, until it will stay with belly on top.

Duck is baked if after pricking flows clear liquid out. Serve with Christmas duck stuffing → and Christmas Cranberry sauce →.