Young Duck, Stuffed
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s) (young duck)
- 1 onion (s)
- Fat, hot, liquid
- 3 bread rolls, stale
- parsley
- 1 onion (s)
- 12 tablespoon milk
- salt and pepper
- 2 egg (s)
- 2 tablespoon cream
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Wash the duck, remove the innards, pat dry well.
- Filling:
- Cut the rolls into cubes, pour warm milk over them. Steam the butter with the chopped onion and parsley, add to the rolls; Season with salt and pepper, add the cream. Put the filling in the duck and sew it up.
- Place the duck in a greased baking dish, add the whole onion and pour hot fat over it.
- Fry in a preheated oven (fan oven) at approx. 160-170 ° C for about 90-120 minutes.
- In between, pour the frying fat over frequently, pour in approx. 3/8 l (= 375 ml) of liquid (water or stock) from the side.
- When the back is brown, turn the duck over and brown the breast, watering it more often.
- Brush with ice cold beer or salt water for the last 10 minutes at 240 ° C.
- Degrease the sauce and season to taste.
- Go with it: potato dumplings and red cabbage.
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