Stuffed Duck

For the stuffed duck, first prepare the stuffing. Cut rolls into thick slices and soak in milk.

In heated THEA fry onions and pieces of liver the size of a nut. Sauté mushrooms and add parsley. Let cool.

Squeeze bread slices very well and toast in THEA over low heat until mixture comes off cooking spoon. When cool, add to onion-liver mixture, stir in egg and yolk, season with salt and pepper.

Wash duck thoroughly inside and out, pat dry. Rub inside with marjoram and outside with salt. Stuff the duck with stuffing and sew it up with string. Tie duck with spaghetti so that it keeps its shape during roasting.

Place duck in a suitable roasting pan, pour very well heated THEA over it. Insert orange wedges and roast at 180-190 °C for 2-3 hours. During this process, frequently baste with chicken broth.

Remove splits, cut duck into pieces and arrange on a preheated platter. Pour degreased gravy over the stuffed duck.

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