Christmas Duck with Red Wine Duck Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the stuffing by combining chopped onion, apple, and orange in a bowl, then add mugwort, thyme, and marjoram and mix well.
   ▶ ≈0:20
2. 2
   Check and clean the duck: pluck any remaining feather quills with tweezers, using a torch if needed to help with stubborn ones. Remove wing roots, and carefully clean out all internal fat, organs, and lymph nodes by hand. Carefully remove the wishbone by using a small knife to trace along its shape without cutting into the breast.
   ▶ ≈1:04
3. 3
   Wash the duck thoroughly inside and out with cold water to remove any blood or residue, then pat it dry.
   ▶ ≈3:15
4. 4
   Season the inside of the duck with salt and freshly ground pepper, then rub a small amount of oil on the outside to help salt adhere better. Generously salt the outside. Loosely stuff the duck with the filling mixture, taking care not to overstuff as this slows cooking.
   ▶ ≈3:29
5. 5
   Optionally tie the duck to make it more compact: place the string at the back near the neck, cross it over the skin, bring it down past the breast, cross it over in front, and tie it around the neck. This helps the breast tip cook more evenly.
   ▶ ≈4:08
6. 6
   Day one: Slow-poach the duck at low temperature. Heat the oven to 120°C with top and bottom heat. Pour hot water on the lowest shelf to create steam. Place the stuffed duck on a rack in the oven without preheating; the slow warm-up adds quality. For a 2.6 kg duck, expect 5 to 5.5 hours.
   ▶ ≈5:21
7. 7
   Check doneness by internal temperature rather than time: insert a meat thermometer into the thickest part of the thigh from the inside, making sure it does not touch bone. The duck is done when it reaches an internal temperature of 82°C.
   ▶ ≈5:40
8. 8
   Cool and disassemble the duck: remove it from the oven and immediately cut off any ties to prevent sticking. Place it on a cooling rack for about an hour, then carve it apart and refrigerate overnight.
   ▶ ≈6:42
9. 9
   Carve the duck: cut down along the breastbone, which opens easily since the wishbone is gone. Remove the filling and set aside. Cut along both sides of the spine to separate it. Gently peel the boneless breast away from the ribs using your fingers. Separate thighs and wings. For four servings, cut the thighs in half. Butterfly the breasts by cutting horizontally so they lie flat for better crisping.
   ▶ ≈7:37
10. 10
    Prepare stock: chop the duck bones into smaller pieces using poultry shears or a sharp knife. Spread them on a parchment-lined baking sheet, drizzle with 1 tablespoon of duck fat, and roast at 210°C with fan heat for about 30 minutes until nicely browned, turning halfway through.
    ▶ ≈9:17
11. 11
    Make the sauce base: heat about 1 tablespoon of duck fat in a pan. Add the chopped small onion, carrot, and celery and slowly sauté over gentle heat until they color, being careful not to let them brown too darkly or the sauce will taste bitter. Add tomato paste carefully to avoid burning.
    ▶ ≈10:06
12. 12
    Build layered flavors: deglaze the pan with just 1 tablespoon of balsamic vinegar and reduce completely. Add approximately 50 ml of port wine and reduce that almost completely. Then add 50 to 100 ml of red wine and reduce it down as well.
    ▶ ≈10:48
13. 13
    Add the stocks: pour in the duck stock and 300 ml of poultry stock. Add the roasted duck bones. Season with 2 bay leaves, 3 cloves, 3 juniper berries, 1 piece of star anise, and a pinch of freshly ground cinnamon. Add a small amount of filling (such as a bit of orange) for extra fruit flavor if desired.
    ▶ ≈11:14
14. 14
    Simmer the sauce: cover and let it simmer very gently for 30 to 45 minutes over low heat.
    ▶ ≈11:53
15. 15
    Strain the sauce: pass it through a fine sieve or cheesecloth, making sure to extract every last drop. Return the strained sauce to the pan.
    ▶ ≈12:24
16. 16
    Reduce the sauce by approximately half over medium-high heat, or until the flavor and consistency are to your liking.
    ▶ ≈12:37
17. 17
    Season the sauce: add salt and pepper near the end, using only a small amount since the duck has already contributed salt. Gradually add a cornstarch slurry (cornstarch mixed with water) to thicken, adding little by little so it doesn't become too thick. Always boil it for a few minutes after adding cornstarch. If desired, mount it with a small amount of cold duck fat straight from the refrigerator to create more body and richness.
    ▶ ≈12:44
18. 18
    Day two: Prepare to crisp and reheat the duck pieces. Place the duck pieces on a baking sheet and add just a little water—not too much—to prevent sticking at the beginning.
    ▶ ≈13:31
19. 19
    Roast until golden and crispy: place in a 210°C fan-assisted oven for about 15 to 20 minutes. If there is not enough color after 15 minutes, switch on the grill function at the highest setting, but watch carefully so it doesn't get too dark. Total time is approximately 20 to 25 minutes. Keep an eye on it throughout, especially when using the grill function.
    ▶ ≈13:43
20. 20
    Plate and serve: arrange the crisped duck on serving plates with accompaniments such as dumplings and red cabbage. Pour the sauce alongside rather than directly over the duck to keep the skin crackling. Enjoy.
    ▶ ≈14:18