Stuffed Duck

Summary

Ingredients

• 1 duck (s), ready to cook (approx. 2 kilos)
• 1 teaspoon marjoram
• 1 teaspoon mugwort, chopped

For the filling:

• 250 g toast, debarked
• 1 apple, sour
• 1 onion (s)
• 1 teaspoon lovage, chopped
• 1 carrot (s)
• 1 tablespoon honey
• 1 tablespoon butter
• 100 ml whipped cream
• 1 egg (s)
• Salt and pepper, nutmeg

For the sauce:

• 2 onions)
• 1 orange (s)
• 1 apple, sour
• 1 tablespoon honey
• 100 ml orange juice

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Instructions

1. Rinse the duck inside and out with cold water, then pat dry. Then rub on both sides with salt and pepper, also season the inside with mugwort and marjoram.
2. For the filling, cut toast bread into 1 cm cubes. Peel the apple, remove the core, cut the pulp into 0.5 cm cubes. Peel the carrots and cut into 0.5 cm cubes. Peel onion and chop finely. Heat the butter in a pan. Briefly sweat the onion, carrot and apple, season with honey and lovage. Mix the mixture into the bread cubes, mix with the egg and the cream. Season with salt, pepper and nutmeg.
3. Fill the duck with the bread mixture, seal with kitchen twine and wooden skewers. Now place in a frying pan and pour in water about 2 cm high. Cut the onions, peeled orange and apple into approx. 2 cm cubes and place in the pan.
4. Roast the duck on the breast for 1 hour in an oven preheated to 160 ° C. Then turn and fry for another 2 hours. In between, pour the gravy over and over again.
5. Mix the honey and orange juice together 10 minutes before the end of the roasting time and brush the duck with it. Raise the temperature to 200 ° C and fry the duck until it has a nice brown crust.
6. Remove the duck, degrease the gravy with a scoop if necessary and pour it into a saucepan. Reduce the juice to half and mix in a blender.
7. Carve the duck. Arrange the meat with the filling and the sauce on plates, serve with red cabbage and potato dumplings.