- 1 Duck
- Salt and freshly ground pepper
- 2 Apples
- 2 Red Onions
- 1 kilogram starchy Potatoes
- 50 grams Bacon
- 2 Slices of toast
- 2 Eggs
- 150 grams Pastry flour
- grated Nutmeg
- 400 milliliters Chicken stock
Rinse duck and pat dry. Rub inside and outside with salt and pepper. Rinse apples, quarter, seed, peel and cut into pieces. Peel onions and dice. Rinse marjoram, shake dry and pluck the leaves from the stems. Fill the duck cavity with apples, onions and marjoram. Close the cavity with skewers. Place the duck on a rack in a shallow roasting pan. Roast in preheated 200°C (approximately 400°F) oven for 1 hour.
Rinse the potatoes and cook in boiling salted water for 25 minutes. Cube the bacon and the toast. Saute the bacon in a skillet. Add toast and saute.
Drain potatoes, peel and press through a potato ricer. Stir in eggs, flour, salt and nutmeg and knead to a smooth dough. Divide the dough into 8 portions. Flatten each portion with floured hands. Place some of the bacon-bread mixture in the middle. Press the dough together and shape it into a dumpling. Cook the dumplings in boiling salted water on medium heat for about 20 minutes.
Place the duck on a plate. Keep warm. Stir chicken stock into the pan drippings and pour into a saucepan. Simmer 5 minutes. Season with salt and pepper. Remove the dumplings with a slotted spoon from the water and allow to drain briefly. Carve the duck and serve with the vegetable stuffing and dumplings.