Serves

8 to 10

Ingredients

1 stuffed duck from the Apolónia butcher • 1 large white onion • 1 garlic cloves • 2 carrots •
1 celery stalk • 1 small leek • 100g Paris mushrooms • 1 sprig parsley • 1 sprig thyme • 20ml
olive oil • 300ml white wine • Salt and freshly milled pepper to taste

Method

Remove the duck from the fridge two hours prior to roasting so as to ensure room temperature • Remember that the duck is ready and fully prepared to go into the oven, without need for any other work; our task here is to achieve a good sauce to go with it • Cut the onion, carrot, celery, leek, mushroom and garlic • Sauté in olive oil to colour, refreshing with wine and adding the herbs • When the wine has reduced add 1 litre of water and bring to the boil • Place this stock in the base of a roasting tin and place over a tray or mesh so as to hold the duck above the stock • Preheat the oven to 230-240ºC • Place the duck in the oven, in the knowledge that it will take between one hour and one hour and a quarter to cook • The roasting begins at a very high temperature for the first 15 minutes to add colour and to free as much fat as possible • After 15 minutes put the heat down to 170ºC and later to 140ºC to finish off the cooking • The aim is to ensure the texture of the meat is not affected by the cooking and to keep the meat very juicy and tasty, without letting the base of the tin become dry • Once cooked, take the duck out of the tin and keep in a warm place • Bring the tin juices to the boil, adding a little water if necessary • Strain the juices, squeezing well and boil again, to remove all the fat • You now have a good sauce to serve with the duck