HOLSTEIN DUCK
1 duck (3-4 lbs.)
marjoram, salt, pepper
2 lbs. sour apples
1 medium onion
1/2 lb. smoked ham, diced
2 tablespoons bread crumbs
2 cups sour cream
2 eggs
Clean out duck, wash well, and rub with salt, pepper,
and marjoram inside and out. Peel apples and chop finely. Chop the onion, cut
up duck liver and stomach, and mix with diced ham, eggs, and bread crumbs. Fill duck
cavity and close up. Put duck into pan on its breast and roast for 15 minutes at
medium heat. Then turn over. Pour liquid over duck often. Poke holes
underneath the wings and the drumsticks to drain the fat. Add water every time the
juice browns. After about 60-70 minutes of roasting time, pour several tablespoons
of strong salted water over the duck. This leads to a nice, crusty skin. Roast
for another 10 minutes. Remove duck and cut up. Add water to juice and bring
to a boil. Thicken with sour cream and add marjoram and salt to taste.
If desired, roasted chestnuts may be added to the stuffing.
If you want to prepare the duck Lübeck style, the stuffing consists of the following
ingredients:
3 1/2 oz. of raisins
2 lbs. of apples
1/2 lb. of cubed white bread
1 shot glass of brandy
1 cup of white wine
cinnamon