This recipe is suitable for both a fatty farm-raised duck and game meat. Wild duck tends to be tougher, so it must be soaked in plain water for at least 15–20 hours.

• 1 duck
• 5 potatoes
• 2 large tart apples
• olive oil
• 3 tbsp. honey
• 4 sprigs of rosemary
• salt

In a jar, mix 6 tbsp olive oil, honey, salt, and rosemary leaves. Stir well.

Wash the duck, season it with salt and pepper inside. Cut the apples into wedges, place them inside the duck, and sew it shut.

Place the potatoes (small ones can remain whole) in a baking dish, lay the duck on top (or place the duck in the center and the potatoes around), generously coat the duck with the rosemary-honey mixture, and put it in a preheated 180°C oven. The cooking time depends on the duck: a large farm-raised duck takes up to 2 hours, while a wild duck takes 1 hour 15 minutes to 1 hour 30 minutes.

After 40 minutes of baking, start basting the duck with its rendered fat and honey every 15 minutes. This will create a golden crust.

Serve with potatoes and a berry sauce if available. The sauce pairs perfectly with poultry.