Duck in the Mediterranean way

Among gourmets around the world, duck is a favorite in all ways - and as a simple roast, in the Peking style or elegant French way in orange sauce.

Preparation steps

Wash and clean the duck. Rub on the inside and salt on the outside. Put it in a pan, pour hot oil, cover with aluminum foil and bake at 220 ° C for about an hour.
Meanwhile, make the dough for the spoons. Knead a firm dough from flour, eggs, a little salt and water. Shape the spoons and cook them in boiling, salted water for about 5 minutes.
Remove the pan with the duck, remove some of the fat and add the drained peeled tomatoes, olives, crushed garlic and a bunch of herbs. Pour in the brandy and wine, and place the slices of butter on the duck. Continue to bake without foil at 200 ° C for 15 minutes, then reduce the temperature to 180 ° C so that the duck is slowly baked for another hour. (If necessary, the temperature can be reduced to 150 ° C.) Drizzle the duck with lukewarm water during roasting.
Removetheroasted duck. Thicken the hot vegetable sauce by adding corn starch mixed in a little water.

Serving

Slice the roasted duck and coat with olive oil. Serve with vegetable sauce and spoonfuls.

Advice

If desired, you can serve another side dish with duck, such as polenta, baked potatoes or gnocchi.

Ingredients

1duck (about 2 kg)
50 mloils
800 gPeeled
200 gBlack olives
1 tieherbs (laurel, celery, thyme)
2 cherriesgarlic
a glass of brandy
100 mlof white wine
20 gbutter
2 tspcorn starch
50 mlolive oil
1 tsp

For spoons:

250 gwheat flour
1egg
littlesalts
100 mlwater

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