Festive Duck with Chestnuts and Baked Apple

Preheat the oven to 200 degrees (convection oven 190 degrees, gas mark 3-4).

Gut the duck, rinse and dry well. Then season heartily with salt on all sides, inside and out. Peel the onions and apple and cut into small cubes, wash the orange well and also cut into cubes.

2 Mix onions, apple and orange with mugwort and stuff the duck with it. Close the opening with toothpicks.

Coarsely dice celery and mix with duck giblets, remaining onion pieces and rosemary. Place everything on a deep baking tray or roasting tin and place the duck on top.

Put the duck on the hot stove and cook, after about 45 minutes add about 200 ml of water and pour it over the duck repeatedly while it is braising, also add a little water repeatedly. Cook the duck for a total of 1.5 -2 hours.

Now remove the duck from the baking tray and strain the roast stock into a saucepan. Add some red wine and cook the sauce a little. You can thicken the sauce with a little cornstarch and season it with salt and freshly ground pepper.

Preheat the oven to 220 °C and roast the duck repeatedly for about 10 minutes until crispy.

For the roasted apples, soak the raisins in rum Core the apples with an apple corer and cut them slightly small at the bottom so that they can stand.

Mix the marzipan, almond slivers and the soaked raisins and pour the mixture into the

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