1 duck weighing 2 to 2.5 kg
salt and pepper to taste
For the stuffing: 4 slices of smoked bacon, 4 chicken livers, chopped, the duck's liver chopped, 2 green onions, chopped, 2 tablespoons of chopped parsley, 2 eggs beaten, 1 bunch of fresh thyme, chopped or 1 teaspoon of dried thyme, red wine, sugar for serving
1 duck weighing 2 to 2.5 kg
salt and pepper to taste
For the stuffing: 4 slices of smoked bacon, 4 chicken livers, chopped, the duck's liver chopped, 2 green onions, chopped, 2 tablespoons of chopped parsley, 2 eggs beaten, 1 bunch of fresh thyme, chopped or 1 teaspoon of dried thyme, red wine, sugar for serving
Season the duck with salt and pepper outside and in
Make the stuffing: fry the bacon until crispy
Drain the fat
Combine the chicken livers, duck's liver, green onion, parsley, and eggs
Season with salt and pepper to taste
Add the sugar and mix until just combined
Stuff the duck and sew shut or tie with kitchen twine
Place the duck on a roasting rack in a roasting pan
Pierce the skin in several places to allow fat to escape
Sprinkle with thyme
Roast in a hot oven (400°F) for 1 hour and 45 minutes, or until the skin is crispy and golden brown, and the legs are tender when pierced with a fork
Turn the duck every 20-30 minutes to ensure even browning
Brush with red wine occasionally
Remove from the oven, let cool slightly, and serve in slices
