Garlic Duck

Gut the duck, rinse and dab with kitchen paper. Divide into eight pieces and season with marjoram, salt and pepper. Fry the pieces of meat – starting with the skin side – in a hot frying pan without fat on all sides. Pour off half of the rendered fat and roast the duck in the heated oven on the middle shelf at 180 “C for about 20 minutes.

Peel the onion, cut into small cubes, add to the gravy with the garlic and roast for another 20 minutes. Baste meat frequently with gravy. Take out the duck pieces and keep warm. Skim some more fat from the juice, add flour to the roast residue, pour in soup, add brandy and let the sauce bubble up over mild heat, strain.

Peel garlic clove, cut into thin slices and fry in fat. Pour sauce over duck pieces and sprinkle with garlic slices.

Serve with roasted potatoes.

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