Duck Roast with Dumplings

Ingredients

• 1 duck (ca. 2 kg, ready to cook)
• Salt
• Pepper (freshly ground)
• 2 tsp Dried thyme
• 250 ml broth
• 2 tbsp honey
• onions (250 g each)
• apples (250 g each)
• 500 g medium potatoes
• 1 old-fashioned roll
• butter
• 1.5 kg large starchy cooking potatoes
• Salt

Instructions

1. 1.

   Season the duck inside and out with salt and pepper, rub thyme into the cavity, and roast in a preheated oven at 220°C for about 1.5 hours, gradually adding broth.

2. 2.

   Peel onions and cut into wedges. Wash apples and slice into wedges.

3. 3.

   Whisk honey with a little water and brush over the duck 15 minutes before cooking ends. Add onions and apples to the pan. Keep the finished duck warm.

4. 4.

   Cook the medium potatoes in salted water for about 25 minutes.

5. 5.

   Dice the roll into small cubes and crisp them in a bit of butter.

6. 6.

   Peel, wash, and grate raw potatoes finely; press through a kitchen towel over a bowl. Let the released liquid sit until starch settles at the bottom. Gently break up the dry potato mash and pour about 200 ml boiling water over it. Drain the settled starch and add it to the raw potato mash.

7. 7.

   Boil the cooked potatoes, peel them, and immediately press through a potato masher into the mash. Mix well and season with salt. The mixture should be loose but not mushy. With damp hands form dumplings, pressing in some toasted bread cubes at the center of each. Bring salted water to a boil in a wide pot, add the dumplings, and simmer on low heat for about 30 minutes.