Pomeranian duck

Mix meat with chopped offal of duck, add the soaked bread and egg (yolk), season. At the end add the beaten egg whites. Fill the duck with stuffing (raw, after a night lying), put into apples and dried plums. Sew the duck, put it into a casserole dish, puncture, add a little water. Put some vegetables, apples, plums around the duck. Roast, depending on the size of duck, 2 or 3 hours. Initial temperature 150-180 Celsius degrees . After about 30 minutes raise the temperature to 200 Celsius degrees.
Ingredients:
duck without bones, applied with spices, putted for overnight in the refrigerator
Stuffing:
70-80 grams of lean pork
offal of duck
bread soaked in milk
2-3 eggs
pepper
salt
marjoram
nutmeg

The recipe is from:
Gospodartwo agroturystyczne "Ola"
Słajszewo 29
84-210 Słajszewo
Polska
[email protected]
www.ola.agrowczasy.afr.pl

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