What can't be missing from a festive menu, right the roast duck. In our recipe, the duck is slow-cooked at 80°C for 7 hours (low-cooking method). This is an ideal temperature to infuse the fat of the duck with cannabinoids. The cannabinoids have enough time to dissolve from the weed and this low temperature does not destroy them. This not only makes the duck super tender, the desired effect unfolds its full spectrum.
Ingredients:
- 1 duck (about 2,5kg)
Parsley- 1 Apple
- 1 Orange
- 2 onions
- 4 sprigs mugwort
- 1 carrot
- 1/2 bulb celery
- 1/2 l vegetable stock
- 300 ml red wine
- 10g cannabis
- Salt and pepper
That's how it's done:
Preheat the oven to 220°C. Wash the duck thoroughly inside and out and remove the rump. Chop the parsley, peel and dice the orange, apple and one onion and mix everything together in a bowl with the mugwort and salt and pepper. Pepper and salt the duck inside and out, then stuff the apple-orange mixture into the duck and close the opening well with a toothpick or shish kebab.
Then peel the carrot, the celery and the second onion, dice them as well and spread them on the fat pan of the oven. Pour the vegetable stock and wine over it and place the duck on the bed of vegetables. Roast the duck in this way for 30 minutes in the oven at 220°C until it takes on a light colour.
After half an hour, the oven is turned down to 80°C and after 30 minutes the ground cannabis is added to the duck. The duck must now cook for 7 hours and the cannabinoids can pass into the fatty sauce.
When the duck is cooked, remove the fat pan from the oven, turn the oven up to 200°C and brown the duck on the grill rack over the top heat until crispy on both sides.
In the meantime, remove the vegetables from the fat pan and purée with a magic wand. Pour the remaining gravy through a sieve into a pot, add the pureed vegetables and season to taste. Heat the sauce again briefly before serving, but do not heat it too much, so that the effect is not lost 😉 .
The duck with apple-orange stuffing is a perfect side dish with potato dumplings and apple-red cabbage.