Flying Duck with Potato Slices

Ingredients

• 1 flying duck (about 1.6 kg)
• 500 g fruit muesli
• 1 savoy cabbage (about 800 g)
• 2 Eggs
• 2 egg whites
• 2 rolls
• 1 bundle of soup vegetables
• 1 onion
• 1 glass chicken stock
• 0.25 l red wine
• 0.25 l milk
• 90 g semolina
• 2 tbsp clarified butter
• 30 g cold butter
• 1 parsley sprig
• Salt
• white pepper
• Grated nutmeg

Instructions

1. 1.

   Wash the duck thoroughly inside and out, remove the liver, set aside, and pat dry. Season the cavity with salt and pepper. For the stuffing mix fruit muesli with 2 eggs; fry diced rolls in 1 tbsp clarified butter until browned, then cool. Add cooled roll cubes to the muesli‑egg mixture, stir in roughly chopped liver, season with salt and pepper. Stuff the duck, sew it closed, drizzle remaining heated clarified butter over it, and brown both sides well. Roast in a preheated oven on the lowest rack at 200 °C (gas setting 3) for 90 minutes, turning after one hour; pierce skin below legs, add soup vegetables and quartered onion, pour chicken stock and red wine over the duck. Clean savoy cabbage, quarter it, blanch in boiling salted water, shock in ice water, then roast with the duck during the last 15 minutes of cooking. After roasting remove duck and cabbage, keep warm, reduce pan juices with water, skim fat, bind with cold butter cubes, season with pepper and salt.

2. 2.

   For the semolina roulade bring milk to a boil, season with pepper and salt, add semolina, simmer briefly. Whisk egg whites until stiff, fold in chopped parsley, then stir into semolina. Divide into 4‑6 lightly greased baking dishes, bake at 220 °C (gas setting 4) for 20 minutes; cover with parchment after 10 minutes. Remove, cool, transfer to a platter and slice across the width. Fry semolina slices in clarified butter briefly on both sides. Carve duck, slice stuffing and breast, serve with cabbage and sauce.