Duck with Apples and Chestnuts

For the duck with apples and chestnuts, first preheat the electric stove to 225 degrees (gas mark 4). Rinse the duck and pat dry with kitchen roll. Cut the fat flaps into small pieces. Season the duck inside and out with salt and pepper, inside additionally with marjoram.

Peel the apple and remove the core. Cut the apple into coarse pieces. Stuff the duck with the well-drained chestnuts and sew or tuck the duck shut.

Pour the olive oil into a large roasting pan, put the duck in with the back facing up. Put in the hot stove and roast for 40 minutes. Baste several times with gravy.

When the back is brown, turn the duck to the other side and roast for another 40 minutes, basting again a few times with gravy. Turn up the heat to 250 °C (gas mark 5), baste the duck with beer, roast for another 10 minutes.

Dismantle the duck (remove the trimmings, arrange the stuffing separately) and keep warm. Skim off the fat from the roast, boil off the gravy with clear soup and crème fraîche. Season to taste, arrange with meat and stuffing and serve the duck with apples and chestnuts.

Preparation Tip:

You can offer potato dumplings and apple-red cabbage with this festive poultry dinner.

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