Dung Scratchli on Baked Kumquats

Rinse dung scraper inside and out under cold running water and dry with kitchen roll.

Preheat the stove to 220 degrees.

Mix all ingredients of the marinade and rub Mistkratzerli inside and outside with marinade. Cut orange half with peel into four slices and fill them into the Mistkratzerli together with garlic and sage. Tie the legs together with kitchen string and place on a baking sheet lined with parchment paper, breast side up.

Mix kumquats with sauce onions and olive oil, season lightly with salt and pepper and spread evenly around the Mistkratzerli.

Bake Mistkratzerli in the middle of the oven for twenty min. Increase the oven temperature to 250 °C and bake for ten minutes.

For the sauce, boil poultry stock, orange zest and juice to 3 dl (for the quantities for 4 people). Mix cornflour with cognac, add while stirring and bring to the boil. Stir butter into the sauce, season with cayenne, mustard, sage and salt.

Arrange dung scratchings with kumquats, sauce onions and fresh sage leaves. Bring the hot sauce to the table with it.

Additional dish: Basmati rice.

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