Young fattening duck, stuffed

Ingredients for 4 servings:

• 1 duck(s) (young fattening duck)
• 1 onion(s)
• Fat, hot, liquid
• 3 rolls, stale
• Parsley
• 1 onion(s)
• 12 tbsp milk
• salt and pepper
• 2 eggs
• 2 tbsp cream
• 20 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the duck, remove the giblets, and pat dry thoroughly. Stuffing: Cut the bread rolls into cubes and pour over warm milk. Sauté the butter with the finely chopped onion and parsley, then add to the bread rolls; season with salt and pepper, and add the cream. Place the stuffing inside the duck and sew it up. Place the duck in a greased casserole dish, add the whole onion, and pour over hot fat. Roast in a preheated oven (convection oven) at approximately 160-170°C for approximately 90-120 minutes. Baste frequently with the cooking fat and add approximately 3/8 l (= 375 ml) of liquid (water or stock) from the sides. When the back is browned, turn the duck over and brown the breast, basting frequently. During the last 10 minutes at 240°C, brush with ice-cold beer or salted water. Remove the fat from the sauce and season to taste. Goes well with: potato dumplings and red cabbage.