Wild Duck in Apple Cider Jelly

Roughly cut the wild duck, season with salt and pepper from the mill and fry briefly all around in hot oil. Remove from the pot and sauté onion rings and root vegetables briefly in the roasting residue. Deglaze with apple cider and soup. Put the duck pieces back in. Press juniper berries a little with the back of a knife and add with bay leaves tied in a tea bag. Bring to the boil briefly and cook slowly over a low heat until tender, uncovered. In between, keep skimming and degreasing. As soon as the meat is very soft, lift it out of the broth and cut into small pieces. First strain the soup through a coarse sieve, leaving the onions and carrots behind, then strain through a fine sieve or cloth and reduce to about 500 ml. Season to taste with apple cider vinegar and honey or sugar. Season with salt and pepper and mix with the soaked and squeezed gelatine. Pour into an oiled mold lined with plastic wrap and refrigerate. Cut open and serve with marinated salad as desired.

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