Preheat the oven to 250° Celsius(gas: 5-6).Clean, rinse and pre-cook the Brussels sprouts in enough boiling salted water for 10 minutes. Drain. Heat the butter and fry the pine nuts in it until golden brown.
Sprinkle with breadcrumbs, stir briefly, pour in the sherry and add the Brussels sprouts. Set aside.
Rinse the duck thoroughly, dry inside and out, and rub with pepper and salt. Loosely stuff with some of the Brussels sprout mixture and tie closed with meat string. Place in roaster without additional fat and roast on medium rack for 1500 cmin. Later turn down the temperature to 200 degrees(gas: 3). Prick the skin around the thighs with an embroidery needle to allow the fat to drain out.
In the meantime, rinse the potatoes, separate from the skin, rinse again and cut into quarters lengthwise. Season lightly with salt and place around the duck when it has been in the oven for 45 minutes. After another quarter of an hour, fold the remaining Brussels sprouts mixture into the potatoes. Turn the temperature up again to 250 °C(gas: 5-6). Roast the duck, Brussels sprouts and potatoes for a further 1500 cmin, brushing the duck breast with salt water if necessary to crisp the skin. Remove from the oven, cut out the meat thread and place the duck with Brussels sprouts and potatoes on the table. Serve with a strong red wine, e.g. a Bordeaux or Barolo.
Our tip: Use high-quality red wine for a
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