Rinse the duck inside and out, dry, peel and halve the shallots, peel the pears and remove the core. Cut pears into cubes. Cut white bread into cubes of about 2cm, drizzle with white wine.
Cut bacon into thin strips and fry at medium temperature. Add rosemary and 2/3 of the shallots. Roast at low temperature for 10 minutes. Fold in white bread and pears and season with pepper.
Season duck inside and out with salt. Stuff pear and bacon mixture into duck, close with wooden dough and spaghetti. Put the duck on the juice pan of the oven, pour a little water and roast in the heated oven at 200 °C /gas mark 3 for about half an hour.
Place the remaining shallots on the juice pan. Pour poultry stock over the duck gradually and roast for a further 30-40 minutes.
For the sauce, chop the walnuts. Pour the roast stock from the juice pan, keep the duck hot on a plate in the stove. Pour the stock through a sieve, degrease and bubble with the nuts. Season the sauce with salt, pepper and sugar.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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