Ingredients:1 young duckling
salt, pepper, paprika
1 onion, chopped into wedges
5 potatoes, chopped
4 T butter, melted
1.5 c water
some chicken broth for basting
5-6 medium sized tart apples (i.e. Granny Smith)
PreparationThaw the duckling over night in the fridge. Next day remove the giblets pack from the inside of the duck. Rinse duck with cold water inside and out. Pat dry with paper towels. Cut off the neck skin and the tail section, where most of the fat is stored. Make a cut in the skin on the breast side towards the tail. Remove any fat from under the skin if necessary. Season duck inside and outside with salt, pepper and a little paprika. Preheat oven to 400.
Wash and peel the apples, remove core. Cut in wedges and fill the duck as necessary, do not overfill because the duck could fall apart during roasting. Place duck in a roasting pan, breast down.
Add onion and potato to the bottom of the roasting pan with a little hot water, pour butter evenly over the duck. Roast uncovered in a pre-heated oven for 1.5 - 2 hours. When the back of the duck is browned turn duck breast side up. Baste duck several times during roasting and in the last 10 minutes baste the duck with the beer or salty water and increase the temperature to 450° F. This will create a nice crusty skin.
Remove duck from roasting pan, remove ties and apples and let duck rest covered with tin foil. Remove the onions from the pan, loosen drippings, remove fat from sauce (optional) by transferring it into a Gravy Separator or if you make the duck a day ahead, you can finish the gravy the next day. Transfer the gravy strained into a small pot and place in the fridge over night. The next day you can scrape off the hardened fat from top with a spoon. Finish the sauce: Make a roux, then heat the gravy and season to taste.