Remove wings and neck from the duck. Season the duck with salt and pepper. Place on a baking tray with the breast facing down, pour on a little water and place in the oven at about 160 °C for one and a half hours. Turn the duck over to the other side and pierce the joints with a pointed fork to allow the fat to escape. Chop the vegetables. Season with salt and pepper. Drain duck fat, place vegetables on baking sheet with butter and a little water. Put the duck on the bed of vegetables and continue cooking in the oven at 160 °C for 30 minutes. When duck is almost tender, increase heat to 220 °C and roast for another ten to 15 min. to brown nicely. Arrange duck on top of vegetables and bring to table with sauce.
Brown the minced carcass well in a little oil and butter. Add vegetables and tomato pulp, roast briefly. Extinguish with wine. Put a handful of ice on the whole form, so the drippings come off the bottom.
Season with salt and pepper. Fill up with stock. Add finely grated potatoes and apple and simmer on low heat for about 1 ½ hours.
Our tip: Use high-quality red wine for a particularly fine taste!