Easter Farmer’s Duck in Roman Pot

Chestnut filling:

1. Dice an onion and heat it in a saucepan with oil until it is translucent. Wash the removed innards (heart, liver). Chop the heart and liver and fry them until the meat is cooked through. Mix 1 slice of dry, finely chopped toast bread, 2 eggs and the chopped chestnuts in a bowl with the slightly cooled offal. Salt and pepper. Possibly mix breadcrumbs with to set it.
2. Wash the duck well inside and out, use a spoon to squeeze the chestnut filling well into the interior. Seal the end with wooden sticks or kitchen twine and place in the soaked Römertopf with the breast side down.
3. 1 Divide the halved onion, carrots, put the neck from the bag of innards on top, put the lid on and the pot in the oven that is NOT preheated. (Middle rail, top / bottom heat approx. 180 degrees)
4. The duck with filling needs at least 3 hours to cook. Turn after approx. 1.5 hours. About 20 minutes before the end of cooking, pour the stock over the top and brush with salt. Continue frying without the lid at around 200 degrees until the skin is nice and crispy.
5. Cooking test: pierce with a skewer, the liquid should be clear. Or roast thermometer: core temperature at 90 degrees.

Gravy

1. Pour the liquid with vegetables (reserve a few carrots for serving) into a saucepan. Lose as much fat as possible. (Rises to the top, “difficult” to remove with spoon). Puree the contents with a magic wand. Heat well. If necessary, thicken with potato flour or starch, then season.
2. Carve the duck, serve with the filling, the carrots, potato dumplings and red cabbage (if necessary from the glass). Spread the sauce nicely and serve. (Unfortunately, the recipe for my homemade red cabbage is still in the drawer).