Duck stuffed with bread dumplings

Ingredients:

• 1 duck
• 10 rolls
• 350 ml of lukewarm milk
• 1 onion
• 3 tbsp chopped parsley
• 2 tbsp butter
• 3 eggs
• salt and pepper
• Toothpicks and kitchen twine

This recipe for stuffed duck tastes like grandma's time. If you're a fan of hearty dishes, you'll love this one.

Duck stuffed with dumpling mixture - recipe

1. First, for the duck with bread dumplings, you need to make the dumpling dough. To do this, cut the bun into thin slices and sprinkle them with about 1 teaspoon of salt. Then pour the lukewarm over everything milk and let the mixture soak for about 15 minutes.
2. In the meantime, dice the onion very finely. Melt the butter in a saucepan and fry the onions and parsley in it.
3. Then mix the onion and parsley, half a teaspoon of pepper and the with the dumpling dough Eggs. Knead everything into a smooth dough.
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4. Now wash the duck inside and out and dry it well with a towel.


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5. That will be inside poultry seasoned with salt and pepper and then filled with the dough with bread dumplings.
6. The duck should only be filled loosely, because the bread dumpling mass will still rise.
7. The duck is now closed at the top and bottom with toothpicks and tied all around with kitchen thread. The wings must be tied to the body and the legs tied together.
8. Now rub the outside of the stuffed duck with salt and pepper.
9. Now place the duck on a wire rack (breast down) and slide it onto the middle rail in the oven. Slide the drip pan underneath to catch the frying fat.
10. A tip: If you put some salted water on the drip pan, you will save yourself having to brush the duck during the cooking process.
11. The oven is set to 140 ° C. The duck should cook for 2 hours. Then it is turned over and cooked for about 1.5 hours.
12. Finally, turn the oven up to 160 ° C (also with grill function) and leave the stuffed duck in the oven for about 30 minutes until a nice brown crust has formed.

Make bread dumplings from leftover dough - this is how it works

1. The remaining dumpling can be used to make bread dumplings. If the mixture is a little too soft to form dumplings, work in a little breadcrumbs until the consistency is right.
2. Now shape the same size Dumplings from the mass and let it steep in salted water for about 15 to 20 minutes.
3. The dumplings are done when they float in the top of the pot.

Should the filling be as garnish enough, the remaining bread dumplings can be frozen just fine. Bon Appetit!