- duck - 1 whole duck + the offal
- onions - 1 head
- apples - 2
- rice - 2/3 cup
- bread - 2 slices, only the middle
- parsley - 1/2 bunch, finely chopped
- black pepper
- lemons - 1
- potatoes - 4 - 5, for garnish
Clean the duck, take out its giblets and put them to boil a bit in water with 1 tablespoon vinegar. Then drain them and chop them finely.
Rub the duck with salt and pepper on the outside and inside. Soak the inside with freshly squeezed lemon juice. In a little oil, fry the chopped onion, add the giblets and grated apples.
A few minutes later, add the soaked in water or milk slices of bread, the rice and mix them with the chopped parsley, salt and pepper to taste. Once the rice swells, fill the duck with the stuffing.
Sew the opening closed and carefully place the stuffed duck on a grill in a tray. The duck releases a lot of fat during roasting, so it is better not to have it sit directly on the bottom.
Add 1 cup of water and a little wine into the tray, cover it with aluminum foil and put it to bake at 374°F (190 °C) for an hour and a half. Then remove the foil, add the previously soaked and cut potatoes to the tray, place the grill with the duck on top (you don't really need the grill anymore) and leave the duck to roast for another 40-odd minutes until ready.