Duck with Pretzel Dumpling Filling

Summary

Ingredients

• 1 duck (s), approx. 3 kg
• 2 carrot (s)
• 2 onions)
• 0.25 ¼ celeriac
• 1 teaspoon, heaped mugwort
• 1 teaspoon, heaped lovage
• salt and pepper
• 1 tablespoon fat, for frying

For the filling:

• 4 pretzels, from the day before, or older
• 375 ml milk
• 2 egg (s)
• 1 onion (s)
• 1 tablespoon butter
• parsley
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. For the filling, dice an onion and sauté in butter until translucent. Remove the salt from the pretzels, cut them into small pieces and place in a bowl. Mix the eggs with the milk, mix with the onions and parsley and add. Let it steep for about 20 minutes. Season to taste with salt, pepper and nutmeg.
2. Make the duck ready to cook. If necessary, cut off the neck, take out the innards, cut off any shreds of fat hanging on the inside. Wash the duck inside and out with cold water and pat dry with a lint-free kitchen towel. Salt and pepper on the outside, additionally season with mugwort and lovage on the inside. Put the filling in the duck and seal with kitchen twine. Cut off any excess fat and set aside. Tie up the wings and legs.
3. Clean the root vegetables (carrots, onions, celery) and cut into pieces. Heat the frying fat (palmin or similar) in a pan. Fry the innards, if necessary the severed neck and fat residues. Then put in a dripping pan. In the same pan, gradually sear the vegetables. Also put in the drip pan.
4. Heat the oven to 140 °. Place the duck breast down on a wire rack. Slide in the drip pan underneath. Turn the duck after about 2/3 of the cooking time. Heat the oven to 200 ° 20 minutes before the end. Mix the honey with the orange juice and brush the duck with it.
5. The total cooking time is approx. 1 hour per kg.
6. While the duck is getting its crust, remove the drip pan (place a new drip pan underneath!). Put all of the liquid and about half of the vegetables in a saucepan. If you don`t want it too greasy, carefully skim off some of the fat. Puree the vegetables and gravy with the hand blender, extend the sauce with water if necessary and season to taste.
7. Carve the duck (video is available here at the head chef) and serve.
8. Homemade potato dumplings and red cabbage go well with it.
9. Tip:
10. If the duck did not dispense enough gravy, the sauce can also be extended with duck stock. With our happy farm duck, this was not necessary.

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