Duck a La Miss Jensen

Cover the prunes with cognac and let them sit for a few hours.

Season the duck inside and out with salt and season with pepper, fill with quartered apples and the cognac plums, pin the duck or sew it up if necessary. Place the duck with the breast down on the roasting rack in a cold kitchen stove, set the kitchen stove to 160 °C.

After 45 minutes, remove the fat from the pan under the broiler, pour a cup of water into the pan, turn the duck to the other side and roast for another 120 minutes. In the last ten minutes, perhaps turn the stove to 250 °C, but then leave the stove door ajar. Degrease the roast juices, season well with cognac, salt, red wine and freshly ground pepper. If necessary, bind with flakes or cornflour of ice-cold butter.

The recipe of the “cooled roasted duck” comes from the legendary Danish cook “Fräulein Jensen”, the seasoning with cognac and red wine comes from me.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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