Stuffed Duck

Soak the dried chestnuts for one night, remove the membranes, make 20 min in salted water, drain. Score the fresh chestnuts, make 5 min, remove the skin. Remove the skin from the onions and chop them. Also remove the skin from the apples, remove the core and cut into fine cubes. Cut the liver and heart into fine slices. Melt the butter and steam the onions, apples, chestnuts and raisins for about 10 minutes. Add liver and heart and steam briefly. Put everything in a large enough bowl and cool a little bit. Then add the egg, herbs, salt and pepper and fill the duck with the mixture. Place the duck on the grid, breast side up, and roast in the oven heated to 200 degrees for about 1 hour. Baste occasionally. Then reduce the heat to 150 degrees. Roasting time: 40 min per kilogram.

Now brush the duck with salt water (2 tsp. salt to 4 tbsp. hot water) and roast for another 20 min. in the oven.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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