Summary

Ingredients

• 1 duck (s)
• 10 rolls
• 350 ml milk, lukewarm
• salt and pepper
• 1 onion (s)
• 0.25 ¼ cup parsley, chopped
• 2 tablespoon butter
• 3 egg (s)

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Instructions

1. Cut the rolls into thin slices and sprinkle with 1 teaspoon of salt. Pour the milk over it and let it steep for 15 minutes. Cut the onion into small cubes and fry in the melted butter with the parsley. Knead the onions, parsley, 1 teaspoon pepper and eggs with the soaked rolls.
2. Wash the duck with lukewarm water, dry well inside and out. Season the inside well with pepper and salt and loosely pour the dumpling dough into the duck, do not overfill, the mixture will still rise. Stick the duck with toothpicks and seal with kitchen twine. Leave the thread long enough and tie the legs at the same time. Pin the neck and tie the wings to the body. Rub the outside with salt and pepper.
3. Place the duck breast down on the wire rack, slide the drip pan underneath one of the rails. Pour a large cup of salted water into the drip pan. Set the oven to 140 degrees and roast the duck for 2 hours. Then turn over and fry for another 1.5 hours. Increase the temperature to 160 degrees and finish cooking. The duck does not need to be poured over, it is wonderfully juicy afterwards.
4. Turn the remaining dumpling dough into dumplings, if the mixture is too moist, add breadcrumbs and let the dumplings soak in salted water for 20 minutes.
5. Take the duck out, remove the toothpick and kitchen thread. First cut off the legs, then cut down the chest along the sternum, and finally cut off the wings.
6. The dumpling dough is too much for the duck, that`s why there are extra dumplings, but it`s just right for filling a goose.