Duck stuffed with dumpling mixture and bread dumplings

Ingredients for 4 servings:

• 1 duck(s)
• 10 rolls
• 350 ml milk, lukewarm
• salt and pepper
• 1 onion(s)
• ¼ cup parsley, chopped
• 2 tbsp butter
• 3 eggs

Instructions

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

very tasty also with goose

Cut the rolls into thin slices, sprinkle with 1 teaspoon of salt. Pour over the milk and let stand for 15 minutes. Dice the onion and fry with the parsley in melted butter. Knead the onion, parsley, 1 level teaspoon of pepper, and eggs into the soaked rolls. Wash the duck with lukewarm water, dry thoroughly inside and out. Season well with salt and pepper, and fill the duck with the dumpling dough, not overfilling, as it will expand. Pin the duck closed with toothpicks and tie with kitchen string. Leave the string long enough to tie the legs as well. Tuck in the neck and tie the wings to the body. Rub the outside with salt and pepper. Place the duck breast-down on the oven rack, with the roasting pan one rack below. Pour a large cup of salted water into the roasting pan. Set the oven to 140°C and roast the duck for 2 hours. Then turn over and roast for another 1.5 hours. Increase the temperature to 160°C and finish roasting. The duck doesn’t need to be basted; it will be wonderfully juicy afterwards. Roll dumplings from the remaining dumpling dough. If the mixture is too wet, add more breadcrumbs and let the dumplings soak in salted water for 20 minutes. Take the duck out, remove the toothpicks and kitchen string. First, cut off the legs, then cut down the breast along the sternum, and finally, trim the wings. There’s too much dumpling dough for the duck, so I’ll add extra dumplings, but it’s just right for stuffing a goose.