[homemade] Grandpa Klaus’s Duck Recipe

Wash the duck inside and out. Rub both sides of the duck with salt. Rub the inside of the duck with a spice mixture of salt, pepper, marjoram, and thyme.

Stuff the duck's cavity tightly with the following stuffing: 1 package of prunes, 1 diced onion, 1 diced Boskoop apple. Then close the neck and tail with kitchen twine or trussing needles.

Place the duck breast-side down in a sufficiently large ovenproof dish and add 1 cm of water to the dish.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). The total cooking time for the duck is calculated as follows: "1 kg (2.2 lbs) of duck equals 1 hour of cooking time."

After 1 hour of cooking, carefully turn the duck over so as not to damage the skin. For the remainder of the cooking time, the duck should be on its back. For a 2.5 kg (5 lbs) duck, this means the first hour breast-side down, followed by 1.5 hours breast-side up.

Finally, cut the duck into pieces with poultry shears and fill a bowl with the stuffing; it can also be served at the table!