1. rinse the duck inside and out, dry. Crush the spices and sea salt in a mortar. Rub the duck inside and out and marinate, covered, for at least six hours. 2.
Scrape the marinade off the outside. Place the duck on the roasting rack of the oven and roast in the heated oven (200 °C /gas mark 3) for about 60-70 min. Slide a juice pan with the water under the roasting rack. 3.
3. in the meantime, rinse beet and do in lightly salted water for about 45 min. Rinse salsify, peel, chop and sauté in about half the butter for about 20 min until tender.
Peel the beet and cut into slices. Allow remaining butter to melt. Toss beets in it. Keep vegetables hot, sprinkle with chopped parsley before serving.
For the sauce, pour the gravy through a sieve and degrease. Bring the gravy to a boil with chicken stock and mustard. Season with salt and pepper. Fold in the sour cream or crème fraiche shortly before serving.
Serve the duck with sauce and vegetables. Serve with rösti.
Tip: Stock up on high-quality spices – it pays off!
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