1 duck, about 3 kg
1 kg of potatoes, peeled, cut into large pieces
4 onions, chopped
50g of duck fat
2 cloves garlic, finely chopped
1 tablespoon chopped sage
2 lemon zest
Preheat the oven to 220 ° C.
Season the duck with salt and pepper in the cavity.
Boil the potatoes in salted water until soft, then drain them well and mush them. Fry the onions in duck fat until they get a golden brown colour. Add the garlic to the potato puree and mix with sage, lemon zest and pepper. Put the mixture in the duck's cavity. Put the duck on a spacious baking tray in the middle of the oven. Bake for 30 minutes in 220 ° C.
Then, lower the temperature to 180 C or 160 C and roast the dusk for 2 ½ hours.
When the duck is cooked, remove it from the oven and leave it to rest for 15 minutes.
We recommend serving it with red cabbage and baked potatoes.