Ready to roast, degreased duck rub the inside with pepper and salt. Remove the crust from the bread and soak in the egg milk. Fry the bacon in a small pan and fry the onion and garlic cubes in it. In a baking dish, mix the ingredients “liver … Garlic”, season to taste with the spices, fill the duck with it and tuck it in. Outside now rub the skin with brandy, season with thyme, pepper and salt and roast in a greased, covered roaster with a little bit of water in an unheated oven at 200 °C 21/2 to 3 hours – the last half hour to brown open at 220 °C .
Serve: Tyrolean bacon dumplings with forest mushroom cream sauce and apple red cabbage
Drinks: strong, not too tart red wine
Our tip: Use bacon with a fine, smoky note!
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