Duck with liver and marjoram stuffing

Name: Duck with liver and marjoram stuffing
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Duck (approx. 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 discs Toast; 300 g Poultry liver; 1 medium onion; 1 potty Marjoram; 1 collar Parsley; 20 gButter or margarine; 2 small balls; 1/2 (approx. 500 g) Head Savoy cabbage; 2 Apples (e.g. Boskop); 20 g Butter; 2 TABLESPOONS Hazelnut flakes; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Duck (approx. 2 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 discs Toast
300 g Poultry liver
1 medium onion
1 potty Marjoram
1 collar Parsley
20 gButter or margarine
2 small balls
1/2 (approx. 500 g) Head Savoy cabbage
2 Apples (e.g. Boskop)
20 g Butter
2 TABLESPOONS Hazelnut flakes
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Wash the duck, dab dry and rub from the inside with salt and pepper. Dice bread and liver. Peel and finely chop the onion. Remove the marjoram leaves. Wash parsley and chop finely.
2
Heat the fat in a frying pan. Sauté onion and liver. Mix bread, liver, onion, marjoram, parsley and eggs. Season with salt and pepper. Put the filling into the duck, sew up the opening. Place the duck on the fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 1/2 hours.
3
After 1 hour, brush several times with a mixture of 4 tablespoons of water and 2 teaspoons of salt. Clean, wash and cut the savoy cabbage into strips and steam in little boiling salted water for 20 minutes. Wash apples, cut into eighths and remove the core.
4
Cut apples into pieces. Heat butter. Add apples and sauté in it. Drain the savoy cabbage and add to the apples. Roast the hazelnut leaves. Remove the duck. Dissolve the roast with 3/8 litres of hot water, pour into a small pot and bring to the boil.
5
Degrease and thicken with sauce thickener. Season to taste with salt, pepper and some marjoram. Arrange the duck with the vegetables on a plate. Sprinkle with hazelnut leaves and garnish with marjoram and parsley.
6
Serve with the sauce. Boiled potatoes taste good with it.