Stuffed Duck with Chicken

Ingredients

• 150 g Knödelbrot
• 150 ml milk
• 1 Shallot
• 1 tbsp butter
• 1 egg
• 1 tsp freshly chopped parsley
• Salt
• pepper (ground)
• 1 chicken (about 1.2 kg, deboned, no wings or legs)
• 1 duck (about 2.5 kg, deboned except for the lower leg bones)
• liquid butter (for basting)

Instructions

1. 1.

   For the dumpling filling place the Knödelbrot in a bowl and pour warm milk over it. Let sit. Peel and finely chop the shallot, then sauté until translucent in butter. Add the egg and parsley to the bread mixture and combine well. Season with salt and pepper and let rest for about 20 minutes.

2. 2.

   Preheat the oven to 100 °C (200 °F) with upper and lower heat. Wash and pat dry the chicken inside and out. Place it breast-side down on a work surface, season inside with salt and pepper, fill with the dumpling mixture, and secure with toothpicks if needed. Wash and dry the duck, lay it breast-side down, season, then place the chicken breast-side down on top of the duck. Remove the toothpicks and stitch the duck together with kitchen twine. Flip, season the outside, and place in a large roasting pan. Add a little water, put in the oven, and roast for 4–5 hours, basting occasionally with butter and drizzling with pan juices. Check doneness with a meat thermometer; the internal temperature should reach at least 80 °C (176 °F). If not yet reached, continue cooking longer.

3. 3.

   Slice the finished poultry into serving portions.