Run your index finger or a spoon handle between the meat and the skin. Separate the skin from the meat. Cut the liver and the bread into narrow slices. Then cover the slices of bread with the liver, season, sprinkle with thyme and slide under the breast skin of the duck. Season the duck on all sides, also from the inside. Heat the oil in the Reindl and sear the duck on all sides until light golden. place in the oven and roast for an hour at medium heat. In the last quarter of an hour, add the chopped shallots. After they have browned, extinguish with red wine.
Remove the duck from the Reindl and place it on a platter. Put the sauce in a small saucepan and let it stand on the edge of the stove for 2 to 3 minutes. Now you can skim off the fat. Put the duck repeatedly in the stove for 5 min. to heat it well.
Leave the sauce to bubble on the stove and add the butter slowly until it forms a homogeneous bond with the juices. Then season and bring to the table.
Our tip: use your favorite red wine for cooking!
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