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German Corner

Poultry



Holstein Ente
(Holstein Duck)
1 duck (3-4 lbs.)
marjoram, salt, pepper to taste
2 lbs of sour apples
1 medium onion
1/2 lb of smoked ham, diced
2 tablespoons bread crumbs
2 cups of 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 saltwater 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. Serves 4-6.

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