Martin’s Duck

November 11 is the day of St. Martin. In this country, it is not a traditional “duck day”, because in earlier times people ate pheasant or partridges and – after these became rare – geese. But at the latest since these have become Christmas roasts, the pre-Christmas period is also duck time – because they should be eaten when they are at their tastiest, from the end of September until February.

Prepare the duck ready for roasting, rub it inside with salt, marjoram and caraway seeds, then fill it with the stuffing made of mixed duck liver, softened anchovy fillets, bacon, bread rolls, porcini mushroom stems and the remaining spices.

Melt 100 g of butter in the roasting pan and brown the duck a little bit on all sides with the roasting pan open. Only now put it on the breast side and roast it for a quarter of an hour at medium heat with the cooking pot closed (170 °C . Now turn the duck to the other side, baste with the gravy and roast on the other side for another 15 min.

Baste several times, turn to the other side one more time. This procedure should be a few times until a slight pressure on the thighs shows that it is cooked.

Finally, brush the duck with cognac on all sides and put it in the oven for a few minutes for the last time.

Red cabbage and boiled potatoes are served as side dishes.

I have made this pâté before with salmon, because at the time it was considerably bi

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