Ingredients
2000 g duck
500 g apples (tart apples)
3 g sage (fresh sprig)
3 g thyme (fresh sprig)
1/3 cup lemon juice (from fresh lemons)
2 tablespoons honey
1/2 cup wine (white)
7 g salt
3 g pepper
1 cup water (for basting)
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Clean and season the duck and put sage and thyme sprig inside. Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water. When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces. Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.). Serve with homemade flour gnocchi.