Peasant Duck Sweet and Sour

Cut the duck into larger pieces. Next, marinate it with the pink and green peppercorns, chopped onion leek, garlic, crushed juniper berries and cinnamon stick. Heat clarified butter and brown the marinated duck pieces in it. Add the peppers and fennel cut into thumb-sized pieces and sauté briefly. Rinse a Roman pot “Asia” well with cold water and fill it with the roasted duck and vegetables.

Add the pureed tomatoes, quartered apple bell pepper with juice, chopped chives, mango, honey and white wine and season with rosemary, fennel seeds and a little iodized salt. Mix everything carefully. Cover the Roman pot with the lid, which has also cooled down, and cook in the oven at a heat of about 200 °C for about 1 hour and 20 minutes.

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Our tip: Fresh chives are clearly more aromatic than dried ones!

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