Glazed Pepper Duck with Cranberry Sauce

Rinse the duck inside and out, dry it, season it with salt, tie it with twine and place it on the roasting pan with the breast facing up.

Roast the duck in the heated oven on the 2nd rack from the bottom at 180 degrees for 2 1/2 hours (gas 2-3, convection oven 2 hours at 160 degrees ).

In the meantime, roast the chicken wings with greens and onions in a wide saucepan in hot fat for 10 minutes until dark brown.

Add vinegar, liqueur and chicken stock and make to 2/3. Grate the potatoes directly into the sauce. Simmer the sauce for 10 min.

In the meantime, select the cranberries, rinse briefly and drain well. Pour the sauce through a fine sieve and degrease. Pour in the cranberries.

5. 10 minutes before the duck is ready, bubble up the quince jelly, brush the duck with it and then sprinkle with the pepper.

6. just before serving, bring the sauce to the boil once. Arrange the duck on a heated platter. Strip the leaves from half a bunch of thyme. Sprinkle the leaves over the duck before serving and decorate with the remaining thyme. Serve the cranberry sauce separately.

Preparation time: 3 hours

Serve with rosemary potatoes and raw roasted broccoli. Duck absolutely juicy and tender, skin nice and crispy. Delicious! Sauce is great as well. I would next time the Erdapfel but first grate into the strained clear soup, then again on low heat they

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