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.
duck without bones, applied with spices, putted for overnight in the refrigerator
70-80 grams of lean pork
offal of duck
bread soaked in milk