(Apic. 6, 2, 1) Ingredients:
Place the duck in a stock pot and cover with water. Add the dill and salt and bring to the boil. Simmer for 30 minutes and remove the bird from the pot, reserving the stock. Place the duck in a roasting tin and season with a mixture of oil and about 150 ml of the original stock and the chopped coriander and oregano. (At this point an 'Apician' stuffing composed of chopped sausages, damsons or dates, chopped almonds and spices may be placed in the bird). Roast the duck at 180°C for 1˝ hours, basting from time to time. For the final 30 minutes of cooking add the boiled red wine to the roasting pan.
To make the sauce grind the peppercorns, celery seeds, cumin, coriander seeds and laser root with a pestle and mortar. Add the chopped rue and grind these in as well. Add the Caroenum, honey and vinegar to this. Pour the mixture into a saucepan. Remove the duck from the oven and set aside to rest. Pour 150ml of the duck gravy into the sauce, add a tablespoon of flour to thicken and bring to a gentle simmer. Carve the duck and place on a platter. Pour the sauce over the top and serve.