« Stuffed duck

Information about the dish:

  • number of servings: 6
  • preparation time: 90 min.
  • difficulty: medium-hard
  • caloric value: high


  • 1 young duck (approx. 1.5 - 1.8 kg)
  • 200 g veal
  • 1 slice of fresh salo (approx. 50 g)
  • 2 tablespoons bread crumbs
  • 2 eggs
  • duck liver
  • 3 tablespoons milk
  • salt, pepper, marjoram
  • a couple sour apples (preferably small, whole Papirovkas)

Preparation: Rinse the duck, leaving the skin intact, cut the ends of the wings, and dry and rub the interior with marjoram and salt. Place it in a cool place and proceed with the preparation of the stuffing. Pour lukewarm milk over the breadcrumbs. Mince the veal, salo and liver twice (important!) through a meat grinder, add the soaked breadcrumbs, yolks, spices and stiffly whipped egg whites. 

Stuff the inside of the duck and neck with the prepared stuffing, then sew it up with white cotton thread or fasten it together with toothpicks. Place the duck in a roasting pan and put in the oven. Roast at 180°C for approx. 80 min. (depending on the size of the duck), basting it often with the drippings. When the meat has softened a bit, add the apples and continue roasting without covering at 150°C until a uniform brown colour is obtained. Place the duck on a hot plate so that each portion includes meat and stuffing. Pour some of the gravy over the served portions and garnish the platter with baked apples. Serve the duck with steamed yeast dumplings and a fruit salad. Serve the gravy separately in the sauceboat.