Stuffed duck

Ingredients for 6 servings:

• 1 duck(s), approx. 3 kilos
• 400 g mushrooms
• 3 large onions
• 125 g ham
• 1 bunch parsley, flat
• 300 g sausage meat
• 1 tbsp thyme, dried
• some salt and pepper
• 50 g clarified butter
• 1 large carrot(s)
• 6 slices of breakfast bacon
• 500 ml vegetable broth, ideally homemade
• 250 ml white wine
• some potato starch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Ideal for Christmas

Rinse the duck thoroughly inside and out under cold water, pat dry, and rub with salt and pepper. For the stuffing, thinly slice the mushrooms, dice the onion, and briefly fry them along with the diced ham in a large pan. Add the mushrooms and sauté for a further 5 minutes. Remove the pan from the heat and let cool slightly. Finely chop the parsley and add it to the mushroom, bacon, and onion mixture along with the sausage meat and dried thyme. Stuff the duck with this mixture and tie it shut with kitchen string. Heat clarified butter in a roasting pan and place the duck in it, breast-side up. Cover the breast and legs with the bacon slices. Finely dice the onion and carrot and arrange them around the duck. Cover with aluminum foil and place on the bottom rack of an oven preheated to 200°C. My experience: The cooking time is about 3 hours, one hour per kg of duck. Gradually add the stock during cooking. 30 minutes before the end of the cooking time, remove the aluminum foil and bacon slices. Reduce the oven temperature to 175°C and roast for another half hour using the fan setting. After the cooking time is over, turn off the oven, open the door a crack, and let the duck rest for about 10 minutes. In the meantime, bring the roasting juices and white wine to a boil, then strain into a saucepan. Whisk the potato starch with a little water in a cup and stir in, bring back to a boil, and season to taste. I like to serve this with apple and bacon red cabbage and potato dumplings.