Stuffed duck

Ingredients for 4 servings:

• 1 duck(s), ready to cook (approx. 2kg)
• 3 m.-sized onion(s)
• 2 rolls, dry
• 200 g bacon, diced
• 200 g minced meat (half and half)
• 1 garlic clove(s)
• 1 egg(s)
• 2 tbsp marjoram, dried
• 2 tbsp potato flour
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Recipe from Northern Hesse

For the filling: Soak the bread rolls in water, mash them, and place them in a bowl. Finely chop 2 onions and garlic and add them to the rolls. Also add the diced bacon, minced meat, egg, and marjoram. Season the mixture with salt and pepper, and then mix well. Salt the duck inside and out, stuff it with the mixture, and sew it up. Place the duck in a roasting pan and roast in a preheated oven at 180-200 degrees (convection oven) for 2.5 hours. Baste the duck with its own fat occasionally. Remove the duck from the roasting pan and carve it up. For the sauce: Brown 1 chopped onion in the roasting pan. If the duck has retained a lot of fat, drain off enough duck fat so that the bottom of the roasting pan is still completely covered. (Don’t throw away the drained fat!) Deglaze with 1 liter of hot water. Mix potato flour with a little water, add, and bring to a boil. Season the sauce with salt and pepper, stir well, and strain through a sieve. Serve with potato dumplings and red cabbage or Brussels sprouts.