Duck Roast

Ingredients

• 1 duck (2.5 kg, ready to cook)
• Salt
• black pepper (freshly ground)
• 3 onions
• 1 apple
• 1 tsp marjoram (dried)
• 3 tbsp chopped parsley
• 120 g white bread
• 125 ml milk
• 300 g flour
• 21 g fresh yeast (0.5 cube)
• 1 egg
• 1 egg yolk
• 20 g butter
• 250 ml poultry stock (glass bottle)
• 4 apples

Instructions

1. 1.

   Wash the duck and pat dry. Trim off the wing tips and roughly chop them. Rub the duck inside and out with salt and pepper.

2. 2.

   Peel the onions and apple, core the apple, and dice everything coarsely. Mix with the herbs. Spread the filling into the duck and secure with wooden skewers. Place the duck breast-side down in a roasting pan, pour about 500 ml water over it, and roast at 160°C for about 2 hours until golden brown, turning the duck after 1 hour. Baste the duck several times with the poultry stock during roasting to keep it juicy and nicely browned.

3. 3.

   For the dumplings, cube the white bread finely and toast in a dry pan until golden brown.

4. 4.

   Whisk the yeast into the milk until smooth. In a bowl combine flour, egg, yolk, and milk; add the yeasted milk and mix into a smooth dough. Fold in the toasted bread cubes. Let rise covered at a warm spot for 45 minutes.

5. 5.

   Bring plenty of salted water to a boil in a pot. Shape the dumpling dough into about four rolls, each about 4 cm in diameter, wrap individually in foil, and place in the boiling water. Reduce heat to maintain a gentle simmer and cook for 35–40 minutes.

6. 6.

   Remove the duck from the pan and cut lengthwise in half, removing the filling. Cut the halves crosswise again and keep warm at 70°C. Thoroughly drain the roasting stock. In a pot sauté the wing tips in ½ tbsp butter until browned, deglaze with the stock, add the filling and remaining poultry stock, and simmer for 15–20 minutes. Strain the sauce through a sieve into another pot, season with salt and pepper, and keep warm.

7. 7.

   Wash the small red apples, slice them crosswise about 1 cm thick. Heat the remaining butter in a large pan and briefly brown the apple slices on both sides; keep warm.

8. 8.

   Just before serving, turn on the oven grill. Grill the duck pieces skin-side up until crisp. Slice the dumplings into thick rounds.

9. 9.

   Optionally separate the breast meat and slice it. Plate the duck with sauce, apple slices, and dumpling rounds on preheated plates and serve.