Roast Pork and Duck

Roast Pork:

• Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
• Score the rind down to the meat on the roast, but be careful not to cut into the meat.
• Go through the roast one cut at a time, if it has already been scored by the butcher.
• Place the scored roast in an oven-proof dish with the rind facing down and fill with water until it just covers the rind.
• Put the roast in the oven and roast it in the water for 30 minutes.
• Carefully take the dish out of the oven and let the roast and drippings cool for a few minutes.
• Turn the oven down to 130 degrees Celsius (266 degrees Fahrenheit).
• Peel the carrots, cut them into large pieces, and place them in a roasting pan.
• Place the warm roast on a rack with the rind facing up.
• Pour the liquid from the roast into the roasting pan and add another ½ liter of water.
• Sprinkle and rub the rind with plenty of flaky salt.
• Make sure to get salt down between all the rinds.
• Insert bay leaves and cloves between the rinds.
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• Clean the duck of any giblets and feather stubs.
• Place the giblets in the roasting pan with the water and the carrots.
• Place the duck on the rack with the breast facing up next to the roast pork.
• Rinse the apples, cut them into quarters, and remove the core.
• Peel the shallots and the orange and cut them into quarters.
• Rinse the thyme sprigs and mix them with the apples, shallots, orange, and prunes with a bit of flaky salt in a bowl and stuff it into the duck.
• Rub the stuffed duck with plenty of flaky salt.
• Place the roasting pan with the carrots in the oven and place the rack with both roasts on top.
• Both roasts should now roast in the 130 degree Celsius oven for about 4 hours until the duck has a core temperature of 65 degrees Celsius (149 degrees Fahrenheit) and the pork roast 75 degrees Celsius (167 degrees Fahrenheit).
• Every hour, baste both roasts with the drippings from the roasting pan using a spoon.
• The roasting pan should never dry out; add more water if necessary.
• The roasts won't necessarily reach their temperatures at the same time, so remove the one that is ready first from the oven while the other finishes roasting.
• (Do not worry if the pork rind and duck skin aren't completely crispy; they will both go back into the oven.)
• Let both roasts cool slightly on the kitchen counter.
• Carefully pour all the drippings through a sieve into a bowl and place the bowl in the refrigerator.
• Cut or carve the roast duck into thighs, breasts, etc., and place the pieces in an oven-proof dish large enough so that the pieces do not overlap.
• Cut each breast into four pieces so all guests get to taste a piece.
• Cover the dish with cling film.
• Once the drippings in the refrigerator have cooled, remove the top layer of fat and place the fat in a separate bowl.
• Brush the duck skin and the pork rind with a thin layer of the fat.
• Save the drippings and the rest of the fat for the sauce.
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• Put 2 tablespoons of fat and 4 tablespoons of drippings in a medium-sized pot.
• Turn the heat to medium.
• Add the flour and whisk well until it thickens and is without lumps.
• Add more and more drippings while whisking.
• Stop when the consistency is to your liking.
• Add the heavy cream and a little gravy browning and let the sauce simmer for a few minutes.
• Skim off any foam and season with salt, pepper, and redcurrant jelly.
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• Take the butter out of the refrigerator well in advance so it is at room temperature when you start.
• Boil the potatoes in salted water until they are just tender and then remove them from the heat immediately.
• Drain the boiling water and peel them.
• Place them in a bag in the refrigerator until the caramelizing process.
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• Caramelizing:

• Melt the sugar in a large pan to golden caramel over medium heat.
• Add the butter and stir it into the liquid caramel until it becomes homogenous.
• Take the potatoes out of the bag, rinse them thoroughly in cold water, and add them to the hot caramel.
• The caramel will harden slightly, but just continue to let it simmer over medium heat.
• Stir occasionally until the caramel dissolves again and the potatoes are caramelized.
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• Set the oven grill to 200 degrees Celsius (392 degrees Fahrenheit).
• Grill the duck pieces and roast pork briefly and under supervision in the oven until both the skin and rind are crispy.
• The roast pork often needs a bit more time than the duck pieces.
• Slice the roast pork and serve immediately with freshly caramelized potatoes, hot sauce, red cabbage, and optionally Waldorf salad and white cabbage salad, and redcurrant jelly.