John Myers
Ingredients for 6 servings:
- 1 duck(s) (2 kg)
- 20 g chanterelles, dried or 250 g fresh
- 2 apples
- 1 large onion(s)
- 3 garlic cloves
- 3 rolls
- 100 g bacon, diced
- 4 bacon strips
- 150 g beechnuts
- 2 large eggs
- Salt and pepper, white
- rosemary
- lovage
- Ginger, dried and ground or grated
- olive oil
- 2 glasses of white wine (Württemberger Riesling), slightly fruity
- Sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Soak the dried chanterelles in salted water the night before. Salted water is essential, otherwise the chanterelles will lose their aroma and flavor. Wash the duck and pat dry with a kitchen towel. Season with salt and pepper inside and out. Boil the beechnuts in water for 10 minutes (to make the skin easier to remove). Peel, core, and dice the apples. Cut the bread rolls into small cubes. Dice the onions, press the garlic, and sauté in olive oil until translucent. Drain the chanterelles and mix with the apples, bread cubes, bacon cubes, onions with garlic, the peeled beechnuts, and the eggs. Season to taste with salt, pepper, a pinch of sugar, lovage and rosemary (both should be used with caution), and grated ginger. Stuff the duck with this mixture and sew up the openings with needle and thread. Tie the wings and legs tightly to the body with string (dress them), after sandwiching a strip of bacon between each leg and body. Place the duck in a roasting tin in an oven preheated to 220°C for 30 minutes. Then pour in the stock and white wine. Turn the duck over and pour the stock over it. Pierce the skin if necessary to allow the fat to drain away. Continue cooking at 180°C for one more hour, but turn again after 30 minutes and pour the stock over it. After the hour is up, place the duck on a wire rack or drain the stock so that it is crispy on all sides. Red cabbage and a leaf salad with a hearty dressing are recommended as a side dish. To drink, serve with the same Württemberg white wine that you used for cooking.
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