1. peel potatoes and cut into cubes about 2 cm. Dice in a quarter of the chicken stock and whipping cream make 10 minutes. Rinse apples, cut into cubes, mix with potato cubes and season with salt and pepper. Cool.
2. rinse and dry the duck inside and out. Cut the duck skin on the breast side at 1 cm intervals. Rub the duck inside and out with salt, pepper and nutmeg.
Fill the potato mixture into the duck. Close duck with toothpick and spaghetti, place on a baking sheet. Roast in the heated oven at 200 C/gas mark 3 for 60 minutes. Baste with the water in between.
4. chop the parsley. Melt the butter and fold in half of the parsley. Brush the duck breast with it and roast for a further 10 to 15 min.
Keep the duck warm on a plate in the stove. Deglaze the pan with the remaining chicken stock, pour through a sieve, degrease and bring to the boil. Stir cornstarch with two tablespoons of water, stir into the stock, bring to a boil and season with remaining parsley, salt and pepper. Serve the duck with sauce. Serve with steamed leek.
Jörg Weinkauf
not possible. Roasting the duck on its back is the second best solution).
Separate the cooked duck meat from the bones in large pieces and cut into even pieces (1 x 2.5 cm) Heat oil in a wok until it smokes, stir-fry the duck pieces for a few minutes.
Set aside
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