Duck roll

Classic duck and sauerkraut roll, suitable for a festive table.

Ingredients

300 g duck breast

600 g sauerkraut

300 g flour

3 eggs

2 tbsp oil

50 g butter

ground cloves

black pepper

salt

A dough is made from the flour, eggs, salt, and 4 tablespoons of water.
It is shaped into a ball, which is brushed with 1 tablespoon of oil, wrapped in plastic wrap, and left to rise for 60 minutes.
The fillet is fried in the oil, allowed to cool, and cut into pieces.
It is mixed with the cabbage.
It is seasoned with salt, pepper, and cloves.
The oven is preheated to 200 degrees.
The dough is rolled out and the filling is spread on top, after which it is rolled into a log.
It is baked for 60 minutes in a buttered baking dish, being brushed with butter occasionally.