Grilled duck with stuffing and red wine sauce

Ingredients for 4 servings:

• 1 large duck(s) (approx. 2.4 kg), with giblets
• 2 rolls, dried
• 1 cup mixed herbs (8-herb, frozen)
• 3 clove(s) garlic, squeezed
• 6 tbsp pepper
• 6 tbsp salt
• 1 jar milk
• 2 large onions
• 10 prunes
• ½ celeriac
• 1 kg carrot(s)
• 1 stalk(s) leek
• 2 large eggs
• 1 liter red wine (Trollinger)
• 4 tbsp jam (blackcurrant)
• 200 g butter
• 4 tbsp maple syrup

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

from the kettle grill

Chop the vegetables (onion, carrots, leek, and celery). Mix and place in a bowl. Remove the giblets and fat from the duck and reserve; you will need them later. For the stuffing, soak the dried bread rolls in the milk in a bowl. Sauté half of the vegetables in a pan with a little oil, then add them to the bread rolls and season with 2 tablespoons of salt, 2 tablespoons of pepper, and the crushed garlic cloves. Chop the dried plums and add them to the bowl with the frozen herbs and 2 eggs. Mix well. Stuff the washed duck with the stuffing and close the opening with kitchen string or a toothpick. Then rub the duck with the remaining salt and pepper and place it on the preheated kettle grill (at least 150°C – maximum 200°C) and close the lid. Melt the 200g butter in a saucepan and mix with the maple syrup. After about 1 hour, turn the duck and brush generously with the butter and syrup mixture. Repeat this process every 30 minutes until the cooking time of about 2.5 hours is reached. In the meantime, prepare the sauce. Place the giblets in a pot and sear them in the duck fat. When there are enough browned ingredients, add the remaining half of the finely chopped vegetables and roast them. Then deglaze with the red wine in portions and simmer. Season with 2 tablespoons of salt and 2 tablespoons of pepper and add 4 tablespoons of blackcurrant jam, adding a little water if necessary. When the sauce has reduced and is creamy, stir in a knob of cold butter and serve. The giblets and vegetables can remain in the sauce for eating.