Thuringian duck from the Roman pot

Ingredients for 6 servings:

• 1 duck(s) (approx. 1.8 kg)
• 1 pack of ready-made mix – fresh dumpling mixture Thuringian style
• 2 onions
• 100 g bacon
• 1 bunch of chives
• 1 bunch of parsley
• 1 clove(s) garlic
• 1 tbsp marjoram
• 1 tsp thyme
• salt and pepper
• broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the bacon, fry, then sauté the diced onions in it and let everything cool slightly before adding it to the dumpling mixture. Mix with the remaining ingredients. Rub the duck with salt and pepper, fill it with the mixture and sew the duck up. Then place the duck in the well-watered Roman pot, pour in a little stock and place in the cold oven. Set the temperature to 220°C. Every 30-40 minutes, add a little hot stock if necessary. After about 2.5 hours, remove the lid and brown the duck at about 250°C for about 30 minutes. After the cooking time, let the poultry rest for about 5 minutes while you thicken the stock. You can of course also make your own dumpling dough for this recipe.