Summary

Ingredients

• 1 duck (s), (flight duck)

For the filling:

• 3 slices bread (black bread)
• 150 g prunes
• 2 apples, tart ones
• salt and pepper
• Parsley, chopped

For the sauce:

• 75 g bacon, streaky
• 4 shallot (s)
• 2 orange (s)
• 125 ml port wine
• 100 g raisins
• 100 g almond (s), round
• 125 g sour cream
• some gravy

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Instructions

1. Wash the duck and cut off the neck if necessary.
2. For the filling, soak the prunes in water for 2 hours, then pour off the water and cut the prunes in half. Debark and crumble the black bread and cut the apples into small pieces. Season with salt and pepper and add the parsley. Mix everything together and stuff the duck with it. Sew up the duck at the opening (at the rump) with thread and season the duck from the outside as well.
3. Place a cup of water on the bottom of the oven and cook the duck on the middle shelf in the preheated oven at 200 degrees top / bottom heat for about 1 1/2-2 hours. In between, pour 1-2 tablespoons of water or stock from the drip pan over it.
4. For the sauce, soak the raisins in water for 2 hours. Squeeze the oranges. Cut the bacon into small pieces and leave in a saucepan. Cut the shallots into small cubes and add, sweat briefly, deglaze with the orange juice and port wine and bring to the boil. Drain the raisins and add with the ground almonds while stirring. Stir the sour cream into the sauce, then add the meat stock.
5. At the end of the cooking time, take the duck out of the oven, open the sewn rump and place the filling on a deep plate.
6. This is best served with bread dumplings and red cabbage.