Duck Baden style

Ingredients for 4 servings:

• 1,500 g duck(s), ready to cook
• 1 roll
• 1 apple
• 1 egg(s)
• 2 tbsp raisins
• 1 tbsp parsley, chopped
• 1 cup of cream
• n. B. Thyme, dried
• salt and pepper
• n. B. Plum brandy

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Rub the cooked duck inside and out with salt, pepper, and herbs. Chop the heart, liver, and gizzard into small pieces. Soak the bread roll and squeeze out any excess liquid. Grate the apple and mix everything well with the raisins, egg, and parsley; season with salt, pepper, and spices to taste. Stuff the duck with the mixture, then sew the abdominal cavity shut with kitchen string or twine. Preheat the oven to 220°C. Place the duck in a roasting pan with two cups of water and roast for 90 minutes. Baste the duck frequently with the cooking juices during roasting. Then drain the cooking juices into a saucepan and keep the duck warm. For the sauce, add the cream to the cooking juices and reduce slightly if necessary. Finally, season with plum brandy. Serve with croquettes or apple rings melted in butter and filled with blackcurrant jelly.