Entenbraten

Ingredients

• 1duck — about 2 kg
• 2apples — quartered
• 1onion
• 200 mlapple juice
• 1 tspmarjoram
• to tastecoarse sea salt

Method

1. Preheat your oven to 180°C (356°F). Rinse the duck under cold water and pat it dry with paper towels. Season the duck generously with coarse sea salt, making sure to rub it into the skin and cavity.
2. In a large roasting pan, heat a few tablespoons of clarified butter over medium heat. Place the duck breast-side down in the pan and brown the skin until it turns a deep golden color, about 5-7 minutes per side. This step helps to render the fat and crisp the skin.
3. While the duck is browning, peel and core the 2 apples, then cut them into quarters. Peel and roughly chop the onion. Once the duck is browned, remove it from the pan and set it aside temporarily.
4. Add the chopped onion and apple quarters to the same pan, stirring them in the rendered duck fat. Sauté until the onions become translucent and the apples start to soften, about 5 minutes.
5. Return the duck to the pan, breast-side up, and pour in 200 ml of apple juice. Sprinkle 1 teaspoon of marjoram over the duck. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
6. Roast the duck for about 1.5 to 2 hours, basting occasionally with the pan juices. The duck is done when the meat is tender and the juices run clear when pierced with a skewer.
7. Remove the cover during the last 20 minutes of roasting to allow the skin to crisp up further. If the sauce seems too thin, let it reduce in the oven uncovered, adjusting the seasoning with more salt if necessary.
8. Once done, let the duck rest for 10 minutes before carving. Serve the Entenbraten with the apples, onions, and pan juices, accompanied by potatoes or Spaetzle for a traditional German meal.