Bread Stuffed Duck Roll

➊ Season the duck breasts and boned chickens all over with the respective spice mixtures.

➋ For the filling, sauté the onions in a little oil. Place the dumpling bread in a large bowl. Whisk the milk and eggs in a bowl and pour over the dumpling bread. Add the sautéed onions, parsley and chestnuts. Fry the apple cubes and caramelize with sugar, then add to the dumpling mixture. Season with a pinch of marjoram and a little grated nutmeg and season with salt and pepper. Mix everything together well and leave to stand for a while.
To make the roll, lay the duck skin overlapping on a table and place the seasoned chicken pieces on top, then spread the finished filling over it. Place the seasoned duck breast fillets in the middle. Now carefully roll the whole thing up and tie it so that the roll keeps its shape, and place it on the grill in the box.

➌ For the juice and to moisten the roll during cooking, cut the vegetables and sweet potatoes into large pieces and place them in the drip tray under the roll together with the wine, beer and chicken stock.

➍ Close the box with the fire tray. Then light a slightly larger fire, as the box is still relatively cold at this point. Then continue to heat moderately; the cooking time for the roll is around 4 hours, the cooking temperature should be between 90 and 140 °C. Turn the roll from time to time so that it browns on all sides, pouring the gravy from the drip tray over it. Finally, increase the heat slightly so that the skin becomes nice and crispy. The gorge grillers use a probe thermometer to check the core temperatures of the various layers; the duck breast fillets should have a core temperature of 55-62 °C (depending on the desired degree of doneness), with chicken you are on the safe side at temperatures > 72 °C.

➎ Use a hand blender to puree the frying liquid and cooked vegetables into a sauce.

➏ While the cabbage is cooking, prepare the red cabbage salad. To do this, carefully mix the red cabbage with the other fruit ingredients and sprinkle with lemon juice. Prepare a salad dressing from vinegar, oil, sugar and blood orange juice and add it, season everything with salt and pepper. Finally, fold in the coriander.
For the cranberry-Cointreau sauce, put all the ingredients in a pot, bring to the boil briefly and season to taste. Remove the star anise and cinnamon stick and allow the sauce to cool. Goes perfectly with duck and goose.

➐ To serve, remove the kitchen string from the roll and cut into slices. Serve with red cabbage salad and sauces.