- dried tarragon or cumin;
- 1 tablespoon dried marjoram;
- salt and pepper;
- 1 tablespoon butter.
- small jar of cooked cranberry.
Season the duck with salt, pepper and dried herbs, add melted butter. Inside you can put 1 apple cut into quarters and without the core. You can roast the duck immediately or leave it in the fridge for 2 - 3 hours, maximum one day. Before roasting the duck, let it warm up to room temperature.
Heat the oven up to 240 degrees. Place the duck in a heat-resistant pot (back facing up). Put in the pre-heated oven (without cover for now) and roast the duck for half an hour. Next close the pot with a lid, lower the temperature to 180 degrees and roast for 2 hours. In the middle of roasting, turn the duck upside down. Half an hour before roasting finishes, put in cored apples (put a teaspoon of raspberry preserve inside the apples and/or sprinkle with a pinch of cinnamon).
Take the duck out of the pot and divide it. You can pour the bird with baking sauce. Serve with cranberry mixed with juice or raspberry preserve and dumplings.