Hausente Als Wildente
|Flat anchovy fillets||2 , mashed|
|Dried thyme||1⁄2 Teaspoon|
|Juniper berries||12 , crushed|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Dry red wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Celery stalks with leaves||2 , chopped|
|Carrot||1 Large, chopped|
Clean duck and rub inside with anchovy and seasonings, leaving them in cavity.
Place duck in large bowl.
Combine marinade ingredients.
Bring to boil and pour over duck.
Cover and refrigerate for 1 to 2 days, turning the duck 3 or 4 times.
Place duck in covered roasting pan and add strained marinade.
Bake, covered, in preheated slow oven (325° to 350°F.) for 2 1/2 hours.
Remove cover and cook for 30 minutes longer.
Place bird on hot serving platter.
Strain liquid, remove fat, and thicken with a little flour-and-water paste to make gravy.