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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
Medium

11 min prep · 1 h 38 min cook

Roast Duck with Stuffing, Potato Dumpling, Spinach
1302 kcal · per serving
Protein 66g Carbs 76g Fat 79g
Ingredients

What you will need

8 items · serves 1
  • 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.

Method

Steps to cook

11 steps · 1 h 38 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍗✨

  2. Cut the roll. Cut the roll into medium-sized cubes.

  3. Chop the parsley. Chop the parsley finely.

  4. Mix the stuffing. In a large bowl mix the chopped roll, milk, parsley and eggs. Season with salt and pepper and mix thoroughly.

  5. 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.

  6. Stuff the duck. Fill the duck with the prepared stuffing and close the opening with a skewer or tie with kitchen twine.

  7. 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.

  8. Uncover the duck and roast. Then uncover and roast for about another 30 minutes, until the skin is nicely crispy.

  9. Heat the dumplings. Warm the dumplings by steaming them.

  10. 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.

  11. Serve. Serve – you can carve the duck into quarters or let each person carve off as they like 🍽️✨

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