Christmas Duck

For the Christmas duck, wash the duck and pat dry. Salt and rub with a little marjoram. Place an apple in the abdominal cavity. Close with a shish kebab.

Place breast side down in a roaster with 2-3 tablespoons of water and cook very slowly at about 110 degrees for about 4-5 hours. While the bird is slowly cooking gently, you can take care of the side dishes.

After 5 hours, take the duck out of the oven and turn up the oven to 220 degrees grill function. Roast the duck first with the back on top, then flip and finish with the breast side on top until crispy.

Be careful not to let it burn. Drain the juices into a saucepan and separate them from the fat as best you can. Boil down the juice over a high flame, thicken if necessary and season again.

Then carve and arrange on warmed plates.

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