Duck

Ingredients:

---

Serves 6 - 887 cal per serving
Prep-time: 20 min. - Total-time: 120 min.

Thoroughly wash the duck and pad dry. Stuff with an apple (e.g. a Rome baking apple) and a twig of thyme. Pin the wings to the ducks back and pierce the skin underneath the wings so that fat can drain. Tie the haunches together and push the rump beneath it. Mix the oil, herbs and seasonings together, brush the duck with the mixture. Pour boiling water and 1 tsp salt in a broiling pan. Put the duck, breast side down, in the pan. Add greens, cut in chunks, onion and garlic. Put the pan in the oven on the middle rung and roast for 60 min. at 340 F (hot-air oven). During roasting baste with the pan drippings. Add the broth bit by bit. Turn over the duck and continue roasting for another 50 min. In the last 10 min. of roasting time baste the duck with salted water and roast until crispy. Put the duck on a cutting board and let rest for a moment before carving. Add wine to the pan drippings and fill the sauce in a pot. Skim the fat and season the sauce with pepper, salt and thyme. Bring to a boil, and add gravy thickener if desired.