INGREDIENTS:

• 1 duck (approx. 1.8 – 2.2 kg)

• 2 tablespoons of marjoram

• 1 tablespoon of thyme

• 3 roasted beets

• 250 g raspberries

• 70 ml wine vinegar

• 2 cloves of garlic, pressed through a garlic press

• 2 tablespoons of honey

• 1 tablespoon of fresh horseradish

• 1 sprig of rosemary

• Salt, crushed pepper

• To serve: mashed potatoes

PREPARATION

• Prepare a 6% brine (60 g for every liter of water).
• Submerge the duck in the brine and leave in a cold place for 30 min.
• Remove the duck from the brine, pat dry, and season the inside with pepper, marjoram, and thyme.
• Preheat the oven to 220°C.
• Place the duck in a heat-resistant dish and roast for 30 min.
• Then cover the dish with a lid, lower the temperature to 190°C, and roast for 2 hours.
• You can flip the duck halfway through the roasting time.
• Cut the roasted beets into larger cubes and transfer to a salad bowl.
• In a separate bowl, mix the vinegar, raspberries, rosemary, salt, pepper, horseradish, garlic, and honey.
• Pour the marinade over the beets and set aside for at least 1 hour.
• Serve the roasted duck with mashed potatoes and marinated beets.