1 duck with aprox. 2 kg
1 bottle of white wine
100 g coarse salt
2 table spoon honey
1 bulb of fennel cut into pieces
4 garlic cloves, crushed
2 sprigs of rosemary
Salt to taste
Black pepper to taste
1 onion cut into rounds
1.Put all the ingredients for the brine into a container big enough so the duck is fully covered by the mixture.
Add enough water to the brine so the duck is fully submerged. Mix to dissolve the salt and the honey. Leave it for 2 hours of even better if it´s over night.
2. Preheat the oven to 180, f 350, gas mark 4.
3.Remove the duck from the brine, drain well and season with salt and black pepper to taste.
4.Cover the bottom of a baking dish with the onion rounds and place the duck, breast side up, on top of it.
5.Roast for 60 to 70 minutes. Insert a skewer in the lower part of the thigh and if the juices are transparent the duck is ready, if there´s a bit of blood in the juices give it a few more minutes in the oven.
6.It´s great with a bit of peach jam with cinnamon and ground dill seeds

Categories: Wine