Gordon`s Christmas Duck with Swabian Pretzel Roll Filling

Summary

Ingredients

• 1 duck (s), approx. 2 kg
• 2 tablespoon herbs, e.g., thyme, marjoram, herbs Provence
• salt and pepper
• Paprika powder
• 3 tablespoon oil
• 0.25 liter ¼ water, hot
• 1 bunch soup vegetables
• 1 onion (s)
• Garlic
• 1 tomato (s)
• some mushrooms, dried, e.g., mushrooms
• 125 g bacon cubes
• some duck stock
• some red wine
• some lard (duck lard)
• Crème fraîche
• 3 pretzel stick (s)
• 2 egg (s)
• some spring onions
• 125 g Black Forest ham or diced bacon
• 150 ml milk
• some butter

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Instructions

1. For the filling, cut the pretzel sticks into small pieces, crumble them, place in a bowl and soak in the milk. Cut the ham into small pieces. Cut the spring onions into small rings and sauté with a little butter in the pan. Mix the ingredients together and knead with the eggs to form a dough. Season to taste.
2. Wash the duck, pat dry, cut off the fat and the wing tips. Cut the giblets and neck into small pieces and set aside for the sauce. Pierce the duck`s skin under the wings several times to allow the fat to run off.
3. Put the filling in the duck and sew up. Tie the legs together if necessary. Mix the oil with the herbs, pepper, salt and paprika. Brush the duck with it.
4. Bring the water to a boil. Add 1 teaspoon of salt. Put some duck fat and the water in the drip pan. Place the duck breast down. Add the roughly chopped soup vegetables, tomatoes, onions, garlic, a few dried mushrooms, a few cubes of bacon and the chopped innards and wing tips. Place in the oven without preheating at 170 ° C for approx. 1 hour. While roasting, gradually pour in the broth and brush the duck with the meat stock. After 60 minutes, turn the duck over and roast for another 60 minutes. Continue to brush with the meat stock.
5. Brush the duck with salt water and fry for about 10 minutes until crispy. If necessary, increase the heat or switch to the grill function. Let the duck rest on a board for a few minutes before cutting.
6. Strain the sauce through a sieve and remove the carrots and offal. Puree the rest from the sieve. Separate the sauce from the fat and place in a saucepan. Stir in the crème fraîche to taste. Season to taste with red wine and spices and thicken with the puree to the desired consistency. Briefly bring to the boil.
7. Tip: The recipe can also be made with a goose. The skimmed fat can be poured into ice cube bags and frozen. The resulting duck wax can be used again if necessary.
8. Dumplings and red cabbage taste great as a side dish.

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