Crispy Duck with Burgundy Sauce, Spinach with Parsley Root and Diced Potatoes

Ingredients (serves 2):

1 female duck approx. 1.8 kg
20 g pickling salt
40 g salt
1 l water
Spices: peppercorn, juniper berries and allspice
120 g parsley root
80 g fresh spinach
100 g potatoes boiled in their skins
60 ml burgundy sauce

Preparation:

Remove any remaining feathers from the duck and briefly burn off any down. Boil the water with the pickling and cooking salt, add the crushed spices and marinate the duck in it for 48 hours.

Then fry the duck briefly on the outside before placing it in an oven preheated to 180°C to roast for 1.5 hours.

Side dish

Peel the parsley root, cut them into thin slices and parboil them in salted water for 5 minutes.

Sauté the parsley root in butter and then add the fresh spinach to it. Season with nutmeg and salt.

Peel the boiled potatoes, dice them and roast them in butter till they are lightly brown.

Season with salt and spices before serving.

Serving suggestion

Arrange the vegetables in the middle of the dish, place carved duck pieces on the bed of vegetables and garnish with the diced potatoes.

Finally, pour burgundy sauce over the meat.