Duck with Dumplings and Chestnuts

Wash duck and pat dry. Separate wingtips and chop coarsely. Rub duck inside and outside with salt and pepper.

Peel onions and apple. Core apple and coarsely dice with onions. Mix with the herbs. Stuff mixture into the duck and pin the cavity closed with skewers. Lay breast side-down in a roasting pan. Pour 500 ml (approximately 2 cups) of water into the pan and roast in the oven about 2 hours until golden brown, turning after 1 hour. Baste the duck repeatedly with the gravy.

For the dumplings, cube the white bread and saute until golden brown in a frying pan.

Stir the yeast into the milk until smooth. Place the flour, egg and egg yolk in a mixing bowl. Add yeast milk and process everything into a smooth dough. Mix toasted bread cubes into the dough. Cover and let rise for 45 minutes in a warm place.

In a saucepan, bring salted water to a boil. Divide the dough and form dumplings (about 5 cm in diameter, or approximately 2 inches) and individually wrap in aluminum foil. Insert into boiling water and gradually lower the water temperature to a slight boil and cook for about 35-40 minutes.

Remove duck from roasting pan and cut in half lengthwise, removing the stuffing. Cut duck halves again crosswise and keep warm in a 70°C oven (approximately 150°F). Deglaze the roasting pan and remove the gravy. Fry the duck wings in a pot in 1/2 tablespoon butter, pouring in the gravy, stuffing and chicken stock and simmer for 15 to 20 minutes. Pass sauce through a sieve into a second pot, season with salt and pepper and keep warm.

Briefly brown the chestnuts in remaining butter in a frying pan and keep warm. Rinse and slice the starfruit. 

Just before serving, place the duck in the broiler to crisp the skin.  Cut dumplings into thick slices.