Swabian duck

Ingredients for 4 servings:

• 1 duck(s), approx. 2 kg
• 150 ml milk
• salt and pepper
• some spring onions
• 3 pretzel sticks
• 2 eggs
• 2 cups of cream
• some butter
• 100 g Black Forest ham

Instructions

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

Duck with delicious pretzel filling

For the filling, crumble the pretzel rolls and soak them in milk. Melt the spring onions and ham in butter. Mix everything together, then knead into a dough with the eggs. Rinse and dry the duck, season well with salt and pepper, and fill with the dough. Pour 2 cups of water into a dish or baking sheet and place the duck on a rack above it in the oven at approximately 190°C (top and bottom heat or fan-assisted oven) for approximately 2.5 hours. Pour the fat from the dish over the duck occasionally. Turn the duck over occasionally (roast the belly for approximately half an hour). For the sauce, heat the seared, discarded skin and 3 tablespoons of the fat from the dish in a saucepan. Sear the duck giblets and season well with salt and pepper. After a short time, deglaze with a little water and bring to a boil, add cream, and season to taste. At the end, strain the sauce so that the innards don’t swim in it.