Serves 4

• 1 1.5 kg duck
• 2 Kiku apples
• salt, pepper, rosemary
• 1 carrot, 1 stalk of celery, 2 cloves of garlic
• 5 tablespoons of oil
• ½ teaspoon of tomato puree
• 1/8 l of white wine
• ¼ l of broth

Preparation:
Salt and pepper the cleaned duck, stuff it with the apples and the rosemary.
Put the duck in a hot oven dish, let it brown and then add the vegetables and the white wine.
From time to time pour its juices over the duck. Follow this procedure for approx. 1 ½ hrs at 180° C.
Take the duck out of the oven when ready, remove the residual fat and add the tomato puree to what is left, allowing it brown, thin using the broth. Let it all thicken on a low flame. When the juice has reduced by half, strain it through a colander, if it is too liquid thicken it with flour.
Carve the duck and serve it with the sauce.