Danish Roasted Duck

Elena, Ivan and I had a Scandanivan Duck called Krydret And Med Flodepeberrodssauce.  This duck was prepared in a way I have never prepared a duck before-first it sat covered in salt and peppercorns in the fridge for 2 full days.  Next it was boiled along with celery, carrots and onions for 30 minutes to remove the salt and make it a broth.  Next it was placed breast side up in the oven in a baking dish with a rack. The stock was spooned in to cover the bottom of the pan and the bird was roasted at a low temperature for 40 minutes.  It was then turned over, more stock was put in the pan and let roast for another 40 minutes.  This process was repeated and then brushed with oil and broiled to brown the top.  With the poaching and bowling, the flesh literally fell of the bone.  It was served, carved with red cabbage and a horseradish cream that was made with grated fresh horseradish and whipping cream.  The end product was so delicious that the three of us finished the duck in one sitting!