Stuffed Duck with Oats and Malt Beer Sauce

Cut the duck on the back and detach it from the body from behind. Then lay it out, brush well with Meaux mustard. Put sauerkraut, oats, flaxseed and slices of milk bread on top. Tie the duck together with a spaghetti and rub well with the spices. Put the duck on the chopped duck giblets (carcasses) and roast in the oven at 150 °C for about 1 1/2 hours. In the last third of the roasting time, skim off the fat, dust with flour and add beer, red wine, balsamic vinegar and soy sauce. Finally, transfer the duck to a plate, strain the sauce and thicken with cornstarch.

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