Bring up the liver and giblets from the duck, clean, split once, mix with 30 g currants, season with pepper. Marinate in one-eighth l of wine until all other ingredients are prepared.
Remove the breast fillets from the duck, skin and dice: to do this, cut out all the skin and tendons precisely. Pass the meat through the middle disc of the meat grinder or chop finely if necessary.
Peel the onions, finely dice half the quantity. Coarsely crush 50 g walnut kernels and roast in a frying pan. Remove the crusts from the toast, dice, soak in the whipping cream.
Knead the soaked meat with the diced onions, the broken nuts, the bread and the eggs and season with salt. Drain the liver in a sieve and add the wine. Mix the liver and currants into the stuffing. Season with salt and pepper. Cut out the sebaceous glands from the duck’s rump and the visible fat, pull out the large quills. Season the duck inside and out with salt, then stuff it, pin it with toothpicks, close it with meat thread like a lace-up shoe. Preheat the oven to 250 °C(gas 5-6, convection oven 225 °C). Quarter the remaining onions. Place the duck on the juice pan, place the onion quarters and giblets around it. Pour in the collected wine. Sizzle on the 2nd rack from the bottom 1500 cmin. Lower the temperature to 200 °C (gas 3, convection oven 175 °C) and cook for another 1 1/2 hours. During this time, turn the pan several times.
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