Summary

Ingredients

• 1 duck (s), approx. 2 kg
• 150 ml milk
• salt and pepper
• some spring onions
• 3 pretzel stick (s)
• 2 egg (s)
• 2 cups cream
• some butter
• 100 g ham (Black Forest)

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Instructions

1. For the filling, crumble the lye rolls and soak in milk. Melt the spring onions with the ham in butter. Mix everything together, then knead with the eggs into a dough.
2. Wash and dab the duck, season well with salt and pepper and fill with the batter.
3. Pour 2 cups of water into a tin or a baking sheet and place the duck in the oven on a wire rack at approx. 190 ° (top and bottom heat or convection) for approx. Every now and then, pour the fat from the mold over the duck. Turn the duck in between (roast the belly for about half an hour).
4. For the sauce, heat the seared, fallen skin and 3 tablespoons of fat from the pan in a saucepan. Sear the duck offal in it and season well with salt and pepper. After a short time, deglaze with a little water and bring to the boil, add the cream and season to taste. At the end, sieve the sauce so that the innards don`t swim in it.