Duck Dinner

2 ducks


1 beaten egg
1 stalk celery
2 tbls onion
½ loaf of dry bread
1 tsp chicken bullion
¼ tsp salt
Dash pepper
¼ tsp sage
¼ tsp thyme
¼ tsp marjoram
1 tbls parsley

Wipe inside of ducks dry and clean with paper towels.  Pour hot water over dry bread until soupy.  Add rest of ingredients.  Stuff duck.  Cut slits in duck breast fat, being careful not to cut into meat.  Pour lots of salt into cuts and on breast, being careful not to get salt in water.  Pour 1¼ cups of water into roaster, being careful not to wash away salt on duck breast.  Put in 350° oven for 3½ hours.  Take out duck, remove stuffing, carve duck, serve.


1 egg per 2 cups of riced potatoes
1 tsp salt
1 1/3 cup flour

Cook and peel potatoes.  Rice potatoes while hot.  Let them cool – have to be terrificly cold.  Add eggs and salt.  Mix.  Add flour and mix.  Make balls.  Put in a pan of boiling water (at least half full – water must cover dumplings).  After the dumplings begin to float wait three minutes before taking them out.  If you leave them in longer than three minutes they will fall apart.  Take out, serve.

I actually have pictures of this one, because we just made it for Christmas!  This is our family’s traditional holiday meal.  We’re 100% German, and you can’t get much more German than this.  Grandma would make it every year.  I don’t make it every year, so I’m not as good at it.  But, the dumplings turned out pretty good this time, so I’m happy about that.  Pro tip: don’t use duck that’s been sitting in your freezer for so long that you can’t remember where you got it from.  Anyway, pictures!

The original recipe.  Grandma didn’t use one, so she dictated this to me when I was 13 years old.  I’ve found that putting more eggs in helps the dumplings hold together better.

I didn’t stuff the ducks this year the way Grandma always did.  Honestly, too much work, and I’m lazy.


Posted by:anessamarie

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