For roast duck, first dry the duck rinsed under cold water with household paper. Rub inside and out with salt and freshly ground pepper.
Heat oil in roasting pan. Sear duck in it on all sides for 5 minutes. Add water gradually so that the meat does not burn. Now continuously top with roast stock. Roast for approx. 60 minutes. Take out. Keep warm.
Bring the roast stock to the boil. Degrease if necessary. Season to taste. If necessary, thicken sauce with cornstarch mixed in cold water. Serve separately with meat.
Carve roast duck before serving or directly at the table.
Preparation Tip:
Roast duck is best served with red cabbage and potato croquettes.
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