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Roast Duck (Entenbraten)
Maria Lehner Frisch, Schomersdorf, Germany
(submitted by George Ringelstetter, Sun Prairie)

1 duck
Salt and pepper
1 onion
1 cup water or meat stock
Butter
1 tart apple

Clean the duck, then rub salt and pepper on the inside and outside of duck. Cut the apple into eighths and place in the cavity of the duck. With the back of the duck facing up, lay it in a roasting pan. Put the onion, butter, and water or meat stock into the pan with the duck and bake 1 to 1-1/2 hours or until the duck is done. Halfway through the cooking time, turn the duck one time. Remove the apple. Carve the duck and serve with potato dumplings (recipe follows).

 


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