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
Thuringian Duck from Roman Pot
Thuringian Duck from Roman Pot

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. After the cooking time, let the poultry rest for about 5 minutes and bind the stock during this time.
  5. Of course, you can also make a dumpling dough yourself for this recipe.

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