Roast Duck with Stuffing, Potato Dumpling, Spinach
By chef Guláš
Traditional St. Martin's family feast (if you can't manage to get a goose, of course) consisting of a whole roast duck stuffed with stuffing and a variation of two side dishes: potato dumplings and sauerkraut
- 1 h 49 min
- total
- Medium
- level
11 min prep · 1 h 38 min cook
What you will need
-
Duck whole 0.25 pcs -
Potato dumpling 3 slice -
Frozen spinach 100 g -
Bread Roll 1.5 pcs
-
Milk 75 ml -
Eggs 1 pcs -
Parsley 0.25 pcs -
Caraway seeds 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Cut the roll. Cut the roll into medium-sized cubes.
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Chop the parsley. Chop the parsley finely.
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Mix the stuffing. In a large bowl mix the chopped roll, milk, parsley and eggs. Season with salt and pepper and mix thoroughly.
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Score the skin and season the duck. Lightly score the skin on the duck breast, close the neck with a skewer or tie with kitchen twine and rub the duck with caraway, salt and pepper.
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Stuff the duck. Fill the duck with the prepared stuffing and close the opening with a skewer or tie with kitchen twine.
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Put the duck to roast. Cover and roast in the oven at 180 °C for about 1-1.5 hours, until the duck is tender.
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Uncover the duck and roast. Then uncover and roast for about another 30 minutes, until the skin is nicely crispy.
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Heat the dumplings. Warm the dumplings by steaming them.
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Sauté the spinach. Sauté the spinach briefly in a pan with a little oil for about 2-3 minutes over medium heat and season with salt and pepper.
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Serve. Serve - you can carve the duck into quarters or let each person carve off as they like
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