Thuringian Duck from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 duck (s), (approx. .8 kg)
- 1 pack ready mix - fresh dumpling mass, thuringian style
- 2 onions)
- 100 g bacon
- 1 bunch chives
- 1 bunch parsley
- 1 clove garlic
- 1 tablespoon marjoram
- 1 teaspoon thyme
- salt and pepper
- broth
Print Recipe
Pin Recipe Instructions
- Dice the bacon, leave it out, then sauté the diced onions in it and let everything cool down a little before adding it to the dumpling mixture. Mix with the other ingredients.
- Rub the duck with salt and pepper, fill with the mixture and sew the duck up. Then put the duck in the well-soaked Römertopf, pour in some broth and place in the cold oven. Set the temperature to 220 ° C.
- Possibly add a little hot broth every 30 - 40 minutes. After approx. 2.5 hours, remove the lid and brown the duck at approx. 250 ° C for approx. 30 minutes.
- After the cooking time, let the poultry rest for about 5 minutes and bind the stock during this time.
- Of course, you can also make a dumpling dough yourself for this recipe.
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